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Recipe Ingredients

  • 1 c. unsalted butter, softened
  • 1 c. Daisy Cottage Cheese
  • 1 c. sugar, divided
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon

Recipe Directions

In a large bowl, beat the butter on medium speed for 30 seconds. Beat in the cottage cheese, 3/4 c. sugar and the vanilla on medium speed for 1 minute, scraping the bowl occasionally, until fluffy (the mixture may look curdled). Stir in the flour, baking powder and salt until a dough forms. Place the dough in a zip-top bag and refrigerate for 2 hours or until firm. Stir together the remaining 1/4 c. sugar and the cinnamon and set aside. Heat the oven to 375 degrees. On a lightly floured surface, roll the chilled dough into 1/4" thickness. Cut the dough into 2 1/2" circles. Dip one side of each circle in the sugar-cinnamon mixture. Fold the dough in quarters, cinnamon sides together, pinching the center slightly. Place the cookies 2" apart on a parchment-lined baking sheet. Bake for 16 to 20 minutes or until golden brown. Remove the cookies from the cookie sheet and cool on a wire rack.

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