Cottage Cheese Lemon Cookies
Recipe 20 - 52 in 2022
Dessert #3
I was looking for a unique cookie and it is safe to say that I succeeded. This cookie was good. My taste-testers at work enjoyed them. The recipe is from the Southern Living Cookies Cookbook. Published originally in 1974, my copy of this cookbook, is the 3rd printing in 1981. I mistakenly did not zest my lemons before cutting two in half, so I ended up having to thinly slice and dice, lemon peel to make the two teaspoons called for. It still worked! The cookies were soft, with a little crispy edge. They were yummy. I really enjoyed these, I think they would make a good sandwich cookie. You should try them. Modifications in italics.
Ingredients:
1/2 cup butter, softened
1 1/2 cups sugar
2 1/2 teaspoons freshly squeezed lemon juice
2 teaspoons grated lemon peel
1 cup cottage cheese, sieved
2 1/2 cups cake flour (If you don't have cake flour, you can create a substitute by mixing 1 cup flour with 2 tablespoons corn starch or arrowroot; each 1 cup + 2 tablespoons equals one cup cake flour)
1/2 teaspoon salt
1 teaspoon baking powder
Directions:
In a mixing bowl, cream butter and sugar until light and fluffy, add eggs, lemon juice and lemon zest. Mix well. Add cottage cheese, beating until smooth. I would try smoothing the cottage cheese curds before adding to to the ingredients in the bowl, because it was chunky and I never did get mine really smooth). Try using a spoon to push the cottage cheese curds through the sieve. I guess that's maybe what you're supposed to do anyhow; I've just never seen that direction, so I thought it just meant to drain the cottage cheese. Lol.) Combine your cake flour, salt and baking powder in a separate bowl. Add to your wet ingredients, a little at a time and stir until thoroughly combined. Drop by teaspoonful (I used my cookie scoop) onto greased cookie sheets. Bake at 400 degrees from 10 to 15 minutes or until browned. Makes about 3 1/2 to 4 dozen.
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| Lemon Cottage Cheese Cookies |
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