Thursday, December 21, 2017

cottage cheese roll-up cookie recipe

This recipe isn't really a Christmas cookie recipe, but it's the cookie my sister and I always beg our mom to make for Christmas. I can do without any other dessert as long as I have a cottage cheese roll-up cookie. I asked my mom for the recipe so I can take them to a cookie swap tomorrow and since they are so delicious I figured I'd share the recipe here!

The cookie itself is similar to a pie crust - not sweet - and the filling is sugar overload so it makes the perfect balance.

For the Cookie
1/2 pound butter (2 sticks)
1 c. small curd cottage cheese
1/4 teaspoon salt
2 cups flour

For the Filling
1 cup shortening
1/4 cup butter, room temperature
1/8 teaspoon salt
1-1/2 teaspoon vanilla extract
3 cups powdered sugar
food coloring (if desired)

Blend all cookie ingredients using a stand mixer (or heavy duty food processor) to make a pie dough. Divide into 8 equally sized balls and wrap in plastic wrap. Refrigerate at least 1 hour. Preheat the oven to 350F. After the dough has been adequately chilled, roll out each dough ball one at a time until very thin. Lay a plate upside down on the dough and cut around it to remove the excess. This will give the cookies a better shape. Using a pizza cutter, cut the flattened dough into 8 even pie-shaped wedges. Take a foil-lined clothespin and wrap the dough around it, longest side first. Place the wrapped clothespins end point down on a cookie sheet. Bake for 15-20 minutes. Remove from the oven. Once you are able to handle them, remove the clothespins. Do not let the cookies cool completely before this step or they will tear. To make the filling, mix all ingredients at high speed until it is light and fluffy. Use a pastry bag to fill the cookies. 

Jon and I were both surprised at how easy this recipe was. I have high hopes to make a vegan version, but I just haven't had time to try it yet.

No comments:

Post a Comment