66Shares
1
0
60
5

It‘s Cookie Friday and I got another „not so classic“ cookie recipe for you. I really love to experiment with different flavors, ingredients, and shapes. So sometimes the cookies may look a bit different compared to a classic cookie most people probably have in mind when somebody tells them „I got cookies!“ ;) Today’s cookies are made with cottage cheese and have a slightly different shape. Told you… not your good old chocolate chip cookie ;P

Cottage Cheese Cookies | Bake to the roots

The classic American cookie is flat. Flat like the earth… just kidding – I am not one of those ;) But still, most cookies we know and like are flat and round. For example the classic chocolate chip cookie. I love that one and you can find many recipes for that here on the blog – but they are pretty flat most of the time. Someone dropped a house on each of them kind of flat ;P The Cottage Cheese Sugar Cookies today look more like puffed up fortune cookies or maybe like little packages/parcels? Unusual for cookies. But not every cookie has to look the same, right? ;)

These cookies started flat as well but before baking, they have been folded several times which lead to the shape they have now. The baking powder and cottage cheese helped too and made them puff up a bit.

The cookies are flavored with some vanilla extract but if like something else – feel free. Almond extract or rum should also work nicely in these cookies. Or maybe you dip them in a mixture of cinnamon sugar instead of plain sugar… the possibilities are almost endless ;)

INGREDIENTS / ZUTATEN

(about 30 cookies)

1 cup (130g) spelt flour
1/4 tsp. baking powder
1/2 cup (120g) cold butter, diced
3.5 oz. (100g) cottage cheese
1 medium egg yolk
1 tbsp. cold water
1 tsp. vanilla extract

about 1/2 cup (100g) sugar

(ca. 30 Cookies)

130g Dinkel Mehl (Type 630)
1/4 TL Backpulver
120g kalte Butter
100g Hüttenkäse
1 Eigelb (M)
1 EL kaltes Wasser
1 TL Vanille Extrakt

ca. 100g Zucker

DIRECTIONS / ZUBEREITUNG

1. Add the flour, baking powder, and butter to a large bowl and mix. Use a pastry blender and cut the butter into pea-sized pieces. Add the cottage cheese and mix in with a fork. Add the egg yolk, cold water, and vanilla extract and mix, then knead quickly until the dough comes together. Wrap in plastic wrap and place in the fridge for at least one hour.

2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Roll out the dough thinly on a floured surface, use a round cookie cutter (about 3 inches/7,5cm) and cut out as many circles as possible. Reuse the scraps and roll out again to get more circles. Add the sugar to a small plate – press the dough circles from both sides into the sugar to coat them evenly, then fold in the middle to get a half moon, fold again in the middle to get a quarter circle. Press together and place with some space in between on the baking sheet. Bake for 20-22 minutes until golden brown. Take out of the oven and let cool down on a wire rack. If you like, you can roll the hot cookies in some more sugar before cooling them.

1. Das Mehl mit Backpulver und der kalten Butter in kleinen Stücken in einer großen Schüssel vermischen. Die Butter mit einem Teigmischer/Zerkleinerer die Butter in etwa erbsengroße Stücke zerteilen. Den Hüttenkäse dazugeben und mit einer Gabel vermischen. Eigelb, Wasser und Vanille Extrakt dazugeben und vermischen. Mit den Fingern schnell zu einem Teig verkneten, in Klarsichtfolie einschlagen und dann für mindestens für eine Stunde in den Kühlschrank legen.

2. Den Ofen auf 190°C (375°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig auf einer bemehlten Fläche dünn ausrollen und etwa 7,5cm (3 inches) große Kreise ausstechen. Teigreste sammeln und erneut ausrollen um möglichst viele Teigkreise zu bekommen. Den Zucker auf einen kleinen Teller geben und die Teigkreise von beiden Seiten in Den Zucker pressen, dann zwei mal, jeweils in der Mitte zusammenfalten, um ein 1/4 Kreissegment zu bekommen. Mit etwas Abstand zueinander auf das Blech setzen und dann für 20-22 Minuten backen – die Cookies sollten eine schöne goldene Farbe bekommen. Aus dem Ofen nehmen und auf einem Kuchengitter auskühlen lassen. Wer mag, kann die heißen Cookies vor dem Abkühlennoch einmal kurz in Zucker wenden.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.