Last week I shared with you my altered recipe for Cottage Cheese and Coconut Cookies and promised I’d be back with more. This is the more…much better huh? This time I followed the Cottage Cheese Cookie recipe from my Searchlight Recipe Book, almost to a tee, and I’m humbled to admit, it is tastier than my own rag-tag creation.
Though labeled as cookies, I noticed the pie dough resemblance pretty early on and went with it, making over 30 mini tarts using a mini muffin pan. Had I actually used the rolling pin to roll out the first batch I probably would have made even more!
Half the tarts were filled with a peanut butter confection and the other half held macerated raspberries and home-whipped cream. Can you guess which ones were everyone’s favorite…you do remember who’s house this is don’t you?
Cottage Cheese Cookies
- 1/2 cup butter (we used butter flavored Crisco)
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup cottage cheese
- 1/2 cup sugar
Peanut Butter Mixture*
- 3/4 cup of peanut butter
- 1/4 cup powdered sugar
- 1/4 cup softened butter
(I didn’t exactly follow these but if you do let me know how it goes – see my italicized notes below)
Preheat over to 400 degrees F. Cream butter and cheese until thoroughly blended. Mix together all dry ingredients and gradually add to the first mixture. Form into a loaf. Chill overnight. Slice thin and place on a greased cookie sheet. Bake for 10 minutes or until delicate brown. Let cool before serving.
Toss all the ingredients into the mixing bowl. Lock it into place and blend away while you spray down a muffin pan. Divide the dough into two batches. Start off by trying to shape balls of dough into the muffin forms. Realize it’d be a lot easier to just find the rolling pin already. Stick the dough in the fridge to firm up while you begin your search. Walk past the stove and remember that you forgot to turn it on.
Find the rolling pin but realize that you may not actually have anything to cut out the right size circle…wait, the top of the drink shaker think works, crisis averted due in large part to your appreciation of a well-made drink. Cut out the circles, carefully shape them into the muffin tins and bake for 10-12 minutes.
They’re a little poofier than your average tart. Anyhow, we dolled up our tarts with the home-whipped cream, ice cream, and a little chocolate sauce. It was very good…you can take her word for it!
Here’s a couple more pictures ‘cause it was just so good!
*After filling the tarts with the peanut butter mixture I baked it for an additional 5 minutes to set it. YES, it made the tart shells hard and dry. I highly recommend adding it halfway through the initial baking process.
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