Taste 2 (out of 5)
Difficulty 3 (out of 5)
For the dough:
- 4 ounces (120 g) cottage cheese, at room temperature
- 110 g unsalted margarine, at room temperature
- 1/8 cup brown sugar
- pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1 cup all purpose flour
For the chocolate filling:
- 1/2 tablespoon cocoa
- 1/4 cup sugar
- 1/4 cup grated bitter-sweet chocolate
- butter, melted
The original recipe calls for cream cheese, not the cottage cheese and for cinnamon in the filling, which I skipped.
1. Blend cottage cheese in food processor until smooth and uniform
2. Mix all the ingredients for the dough
3. Roll the dough in a ball, cut into 2 pieces, wrap each one in a plastic wrap and refrigerate for at least 2 hours.
4. On a well-floured board, roll each ball of dough into a 9-inch circle (about 1/8 inch thick). Spread the melted butter and sprinkle the filling and press lightly into the dough. Cut the circle into 16 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
5. Brush each cookie with egg wash and sprinkle with granulated sugar.
6. Bake at 350F for 20-25 minutes, until lightly browned. Remove to a wire rack and let cool.
- The filling is good, the dough is too soft, and I am not sure whether using the cream cheese (not the cottage) would make a difference.
- The cookies are way too small, truly a bite size.