COTTAGE CHEESE COOKIE RECIPES

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COTTAGE CHEESE COOKIES RECIPE: HOW TO MAKE IT



Cottage Cheese Cookies Recipe: How to Make It image

These delicate, puffy turnover cookies are sparked with raspberry and almond—delightful with afternoon tea.

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 dozen.

Number Of Ingredients 8

2 cups sifted all-purpose flour
1 cup cold butter
1 cup plus 2 tablespoons cream-style cottage cheese
Raspberry jam
GLAZE:
1 cup confectioners' sugar
1/8 teaspoon almond extract
2% milk

Steps:

  • Place flour in a medium bowl; cut in butter as for pie crust. Blend in cottage cheese until mixture forms a ball (can use a food processor). Chill 1 hour. , On a floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. round cutter. Place a level 1/4 teaspoon jam in center of reach cookie. Moisten edges and fold in half; seal tightly with a fork. Place on lightly greased baking sheets; prick tops with fork., Bake at 400° for 15 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, extract and enough milk to make thin spreading consistency; drizzle over cooled cookies.

Nutrition Facts : Calories 169 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 22g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

GRANDMA'S LIME GREEN JELLO SALAD RECIPE (WITH COTTAGE ...



Grandma's Lime Green Jello Salad Recipe (with Cottage ... image

Grandma's Lime Green Jello Salad Recipe (with Cottage Cheese & Pineapple) is a retro lime jello salad that my husband's grandma made for many holiday meals. To continue with the tradition, I make this every Thanksgiving.

Provided by Brandie Valenzuela

Total Time -456548 hours 7 minutes14S

Prep Time 15 minutes

Cook Time 4 hours

Yield 8

Number Of Ingredients 7

1 cup crushed pineapple (drained with juice reserved)
1 cup water (more or less depending on what’s needed, see instructions below)
2 packages lime jello (3 oz each)
1 cup mayo
1 cup evaporated milk (canned)
1 cup small curd cottage cheese
1/2 cup walnuts (chopped)

Steps:

  • In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
  • Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
  • In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
  • Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

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