Cottage cheese cookies are a great compromise between those who believe that food should be healthy and those who believe that it should be tasty. Small cookies are a great addition to tea or coffee, a glass of milk or juice. They can both decorate the festive table and please you on weekdays.
It is necessary
- Curd biscuits with jam
- - 220 g of butter;
- - 200 g of cottage cheese 5% fat and below;
- - 30 g sour cream;
- - vanilla extract;
- - 250 g flour;
- - 1/4 tsp salt;
- - jam;
- - 2 tbsp. l. milk;
- - icing sugar.
Instructions
Step 1
Cut the butter into pieces and beat with a mixer or food processor into a single homogeneous fluffy mass. Take a sieve and rub the curd through it directly into the butter, stir and add the sour cream and vanilla extract.
Step 2
Mix flour and salt and sieve in a separate bowl. Pour flour into the butter-curd mixture in a thin stream, mixing it at low speed. Cover the bowl with cling film and refrigerate for 3-4 hours.
Step 3
Preheat oven to 250C. Line a baking sheet with baking paper.
Step 4
Take 1/4 of the dough and roll it out thinly on a floured work surface. Keep the dough you are not working with at the moment in the refrigerator. Cut the rolled dough into small 6 cm squares. Place a teaspoon of jam or thick jam in the center. Not less tasty, but not so sweet, this cookie will turn out if you sprinkle the squares with cinnamon. You will get an interesting taste by mixing crushed nuts with honey and replacing jam with this mass.
Step 5
Fold each square in half diagonally. Press on each triangle so that the filling spreads over its insides and both halves "sealed" it tightly. Make tubes from the triangles by rolling them from the wide end to the corner into a roll. Bend the tubes in a crescent shape. Spread the cookies on a baking sheet. Repeat the procedure several times with the remaining dough. You can put the crescents close enough to each other, as these cookies don't change much in size during baking.
Step 6
Take a cup of milk, dip a pastry brush in it, and brush over the cookies. Place the baking sheet in the oven and bake the cookies for 15-20 minutes until they are beautifully golden brown. Let it cool slightly and dust with powdered sugar. Store in an airtight container for no more than 1-2 weeks.
