(Chocolate) Cottage Cheese Cookies {Really!}

I know....you are probably wondering...HUH??

This wonderful cookie is a chocolate-y, fudge-y and oh so tasty treat. No one would ever guess they have cottage cheese in them.

WHODA THUNK IT?  COOKIES WITH PROTEIN!!! 

You can see the cottage cheese in the dough, but not in the baked cookie. It adds great moistness to this delectable cookie. 

I first tasted these when I worked with a gal, Joyce DiStefano, in a Christian school in Washington state back in the early '80's. She was the kindergarten teacher and I was her aide...'sidekick'.  We had a blast!

She made these every year for Christmas...and regularly began her baking in September.

(I got to visit with Joyce when I went to Spokane for a visit a year ago last May!  She's 80 and as fun as ever).

Anyway - give these a try. They do freeze well and as you can see, are very pretty too.

The recipe can easily be cut in half because one batch makes 8 - 9 dozen. 

COTTAGE CHEESE COOKIES 

1-1/2 c. shortening (Crisco)

3-1/2 c. white sugar

4 eggs

1 pint (2 c.) small curd cottage cheese

4 Tb. vanilla (really!)

5-1/2 c. all purpose flour

1 c. baking cocoa

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 c. nuts, optional 

Powdered sugar 

Preheat oven to 350. In large bowl, combine shortening and sugar until fluffy; beat in eggs until smooth.  Add cottage cheese and vanilla; blend well. 

Combine flour, cocoa, baking powder, baking soda and salt together then add gradually as you blend mixtures together. 

Place about 1 c. powdered sugar in a bowl. Drop balls of dough by tablespoonsful into powdered sugar, then place on greased cookie sheet. Bake 11 - 13 minutes. Don't overbake!

The center will be fudgey and they are absolutely amazing to savor while warm...so get yourself a tall glass of milk and enjoy. 

Yield: 8 - 9 dozen 

(If you don't want to bake them all at once, cover the dough and place in the fridge up to a week to bake later...bring to room temperature before baking...or freeze the dough if you prefer; thaw and bake whenever you have time).  

Linked to Whatcha Whipped up Wednesday
      Thursday's Treasures
    Weekend Potluck
         Scrumptious Sunday
         Ingredient Spotlight - Baking Cocoa

Cottage Cheese Salad

This #2 recipe for the day calls for celery & cottage cheese also.

Do you like cottage cheese?

I really do, but I grew up on it. I remember my grandpa topping his cottage cheese with apple butter - I still love it that way.

I usually enjoy eating it along with fruit or veggies, like peaches, pears or tomatoes.

I'm not a big meat eater so it's good to know I'm getting some protein when I enjoy a helping of cottage cheese.

When I first heard about this recipe from my friend, Dottie's husband, Jim Ragland, I couldn't even imagine what this combination would taste like!

I really wasn't sure I'd like it at all....

But I was pleasantly surprised and have enjoyed it often since the first bite!

Start with the measured amount of garlic salt and add more until you're happy with it.  I always use more.

It's very tasty and once you have the eggs hard boiled, it's quick to make.

COTTAGE CHEESE SALAD

1 - 24 ozs. carton of cottage cheese

(large or small curd)

2 - 3 hard boiled eggs, chopped

(I prefer more)

2 stalks celery, chopped

chopped onion, to taste

1/2 tsp. garlic salt (more to taste)

1/4 tsp. pepper

Mix together; cover and refrigerate until ready to serve. As long as your cottage cheese and eggs are fresh, this will keep for several days.

Linked to Weekend Potluck