Cottage Cheese Cookies with Cottage Cheese Filling

Name: Cottage Cheese Cookies with Cottage Cheese Filling
Ingredients: 200 g flour; 200 g cottage cheese; 100 g butter; 20 g powdered sugar; 1 egg yolk; 1 tsp sour cream; 0.5 tsp baking powder; salt; 200 g cottage cheese; 50-80 g powdered sugar; 30 g sour cream; 15 g flour; 10 g vanilla sugar; 1 egg yolk

I absolutely love cottage cheese dough in baked goods — it always turns out so delicious, and no matter what you make with it, the results disappear instantly! I've already made Savory Cottage Cheese Cookies, Cottage Cheese "Ear" Cookies, and here are a few more of my cottage cheese dough recipes — Meat Pie with Cheese, Cottage Cheese Braid with Apples, and Cottage Cheese Muffins. Today I'm back with a new way to use cottage cheese dough — and this time I used cottage cheese for both the dough and the filling! It turned out incredibly delicious. It took a whopping 400 g of cottage cheese to make 30 cookies, so this is a great way to put that wholesome cottage cheese to good use in your baking! The cottage cheese for this recipe must not be watery — that's important! You need a good, firm, grainy cottage cheese. For the dough we'll use it as-is, but for the filling, where a smoother texture is needed, we'll press it through a sieve first. I used 82% fat butter, 10% fat grainy cottage cheese, and 30% fat sour cream. Higher-fat dairy products give the finished baked goods a richer, more tender and moist texture. P.S. I ended up with 30 cookies!

Ingredients:

Dough:
200 g flour
200 g cottage cheese
100 g butter
20 g powdered sugar
1 egg yolk
1 tsp sour cream
0.5 tsp baking powder
salt
Filling:
200 g cottage cheese
50-80 g powdered sugar
30 g sour cream
15 g flour
10 g vanilla sugar
1 egg yolk

How to cook cottage cheese cookies with cottage cheese filling

Make the dough. Place the flour, baking powder, powdered sugar, and salt in a food processor and give it a quick stir with a spoon. Add the pieces of butter and the cottage cheese broken into chunks.

Pulse in the food processor until the mixture resembles coarse crumbs. Add the egg yolk and sour cream.

Mix until a dough forms, then shape it into a ball. Refrigerate for 30–60 minutes.

Make the filling. Press the cottage cheese through a fine-mesh strainer. Add the powdered sugar, sour cream, flour, vanilla sugar, and egg yolk.

Mix thoroughly. The filling is ready.

Shape the cookies. Roll out the dough and cut it into 7 cm squares. It's best to roll out half the dough at a time, keeping the other half in the refrigerator.

The starting square.

Roll the corners of each square inward into a tube shape, as shown in the photo.

Lightly pinch the edges together.

Transfer the shaped cookies to a baking sheet lined with parchment paper. If desired, place a raisin, a berry, a piece of candied fruit, etc. inside some of the cookies. Fill the cookies with the cottage cheese filling.

I piped the filling using a pastry bag, but you can simply spoon it in with a teaspoon.

Sprinkle the cookies with toppings of your choice. I sprinkled the top row with shredded coconut, the second with chia seeds, the third with sliced almonds, the fourth with nothing, and the fifth with cinnamon. Bake in an oven preheated to 180°C for approximately 10–20 minutes.

Let cool. These cookies are best enjoyed fresh out of the oven, right after they've cooled.

These double cottage cheese cookies are absolutely delicious — tender on the inside, crispy on the outside, with an incredible creamy, cottage cheese aroma!