Delicious, tender cookies made of a cottage cheese dough and any jam of your choice.
Ingredients:
Cottage cheese – 1 cup (225 g)
Zest of 1 lemon
Sunflower or any other neutral oil - 6 tablespoons
Milk - 6 tablespoons
Sugar – 2/3 cup (135 g)
Flour – 2 – 2.5 cup (250-315 g)
Baking powder - 1 tsp.
Chopped nuts - hazelnuts, walnuts or any others of your choice – 0.5 cup (50 g)
Confiture, jam or fresh berry puree – 1/3 cup (100 g) or to taste
Step 1
Rub the cottage cheese through a sieve or whisk with a blender. By the way, I always use Western if I cook anything of cottage cheese. Add milk, vegetable oil, lemon zest and sugar. Stir well.
Step 2
Add the sifted flour and oil, and knead the dough. Place the dough in the fridge for 1 hour.
Step 3
Remove the dough from the fridge. Lightly flour the parchment paper. Take a half of your dough, dust it with flour, cover with a second sheet of parchment paper and roll it out to a thickness of half a centimeter.
Grease the rolled dough with preheated confiture, jam or fresh berry puree (100g), sprinkle with chopped nuts, roll up a roll and refrigerate for 1 hour.
Step 4
Preheat oven to 350 ° F (180 ° C). Line a baking sheet with parchment paper. Remove the roll from the fridge, slice the dough into 1⁄2-inch- thick (1.5 cm) rounds and transfer them to the prepared baking sheet. Bake for 15 minutes.
From the above ingredients, I’ve got 2 rolls.
I used cranberry and peach jam as well as walnuts.
If you have any leftover cookies, keep them in the fridge.
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