Cottage cheese cookies with prune “jam” filling dusted with powdered sugar.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes and Front of the House.
Dough
INGREDIENTS
- 300 grams Cottage cheese
- 2 cups Flour
- 1 tsp. Vanilla extract
- 8 oz. Cold butter
- 1 ea. Egg
- 1 tsp. Salt
METHOD
- Place flour and salt and in food processor. Pulse to blend.
- Add butter and pulse until combined.
- Add cheese, extract, and egg and process into a dough. Remove and knead.
- Let rest for 1 hour and roll out into ¼ inch thickness. Cut rounds and cut smaller circles into half of the rounds.
- Fill with prune “jam.”
- Bake at 350 F until golden brown. For best results coat with egg wash.
Prune Puree “Jam”
INGREDIENTS
- 1 part Prunes
- 1 part Water
- 1 part Brown sugar
METHOD
- Place into a pot and cook down on low temp.
- Process into a puree “jam.”
