Rosemary Cottage Cheese Cookies
- Details
Vintage cookbooks offer up some curiously great recipes and this one from the 1930’s is no exception. Cottage cheese cookies are an intriguing prospect and in this case grandma DID know best- the resulting dough is light, tender and full of flavor. The addition of rosemary and apricot jam adds festive flair.
Rosemary is wonderful in sweet applications and pairs well with most fruity jams or jellies. Cherry or blackberry would be wonderful in these, as well. This cookie is a perfect for a cookie exchange, or just as a slightly sweet accompaniment with a cup of tea or coffee.
Rosemary Cottage Cheese Cookies
Ingredients
- 1 cup butter, softened
- 1 teaspoon vanilla, or 1 vanilla bean, scraped
- 1 cup small curd cottage cheese
- 3/4 cup sugar
- 3 cups all-purpose flour, pluse more for rolling
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon rosemary, chopped
- Apricot jam (or your favorite flavor)
Instructions
- In a large bowl, cream butter, sugar, cottage cheese and vanilla until light and fluffy. The batter will look cuddled because of the cottage cheese.
- Add flour, baking powder, salt and rosemary. Mix until dough is combined. Dough will be a bit sticky. Divide dough into two portions, putting each portion on plastic wrap and forming into a disc. Refrigerate for at least 30 minutes before rolling out.
- Preheat oven to 350 degrees and line cookie sheets with parchment paper.On a lightly floured surface, roll dough out to 1/4 inch, using extra flour as needed to make it easier to roll out. Use a round or square cutter to cut dough. Place pieces on cookie sheet. Place about 3/4 teaspoon of jam towards center of dough. Slightly fold over other end of dough, pressing down the top part on the bottom part. You don't want to seal it like a turnover - the jam should show through. Bake until lightly browned, about 16 - 21 minutes. Let cool completely.
1 Comment
Leave a Comment
Qalat Daqqa Chocolate “Kielbasa”
This recipe was inspired by the chocolate kielbasa in Kachka, a cookbook from the Portland, Oregon restaurant of the same name. We first tried it at a Tom Douglas Cookbook Socials and were instantly taken …
Tea Picnic
This post is for those of us who like the crusts cut off. The extra effort and attention that goes into making these beautiful tea sandwiches shows in every detail — the sweet shapes, the …
Vanilla Bean Cashew Cream
With all sorts of fruits and berries in season, it’s a time of year when we’ve often found ourselves looking for new recipes to take advantage of a bountiful summer harvest. Looking for a break …
Mahlab Cherry Almond Balls
Mahlab, a spice derived from the pit of the Mediterranean St. Lucie cherry, tastes strongly of cherry and bitter almond, with more elusive floral and vanilla notes. In our search for a cookie that would …
Saffron Pumpkin Crème Brûlée
There’s no shortage of pumpkin pairings these days, and the beloved spicing tends to be loud and proud. But why not switch it up? Winter is long and there are pumpkins aplenty. For a mellow …
Omgoodness! These sound delicious and how pretty they’ll look presented on an amber glass cake plate on any holiday buffet table. I’m going to bake them for Easter. Thx so much.