CLICK HERE FOR BLOGGER TEMPLATES AND MYSPACE LAYOUTS »
.
.
.

Butter Cheese Sugar pinch PASTRY COOKIE


Delicately caramelized pastry dough edges give way to a delectable soft sugar bite.
Cottage cheese and butter surprises this dough into a simple, spreadable wonder.



As I was sorting through recipe inspirations and past holidays at home...
I suddenly became lightly nostalgic of Mom's Christmas decorative settings.



I thought of sharing how she rolls in her home...
as I roll buttery sugar pastry at mine.




The bakery is open for business and holiday goodies are on their way.



With cottage cheese in the mix who could feel guilty about...
all the sugar and butter? Not me.  
Every morsel or shall I say mouthful...was pure delight.



This pastry was somewhat influenced from a Central Asian butter-cheese cookie. 
It was apparently originated in Turkmenistan where their talents for sweets were highly appreciated.  
Putting my unique technique twist on it made them even more delectable.


Butter Cheese Sugar 
pinch pastry cookie

makes 20 pastry cookies



INGREDIENTS:
(American / Metric measures)

. 1-1/4 cups (190g) All-Purpose flour
. 1/8 tsp. (.5ml) baking powder
. 1/8 tsp. (.5ml) sea salt
. 1/2 cup (125g) unsalted butter, lightly softened
. 4.5 oz (125g) strained cottage cheese, room temp.
. 1/2 tsp. (2.5ml) pure vanilla extract

Rolling and coating: 
. 1/2 cup (110g) granulated sugar














PREPARATION:

1. In a food processor, place together the flour, baking powder and salt.
2. While the processor is on the pulse action, add the butter until crumbs are formed.  Afterwards, add the cottage cheese and vanilla together.  Whirl the ingredients on MEDIUM speed until the dough starts to detach from the sides.  Plastic wrap the dough for a minimum of 1 hour or overnight.


Later...Assembly:
3. Before rolling out the dough, remove it from the refrigerator for 15 minutes before rolling.
4. Prepare a parchment or 'Silpat' on a baking pan.   Pre-heat the oven to 350F/180C/Gas4.   Position the rack in the center of the oven.
5. Spread a small quantity of sugar on the rolling surface.  Sprinkle some more sugar onto the dough's surface and roll it out to a thickness of 1/4 inch (5mm).  Note: be sure to keep spreading a little sugar over each side of the dough as you flip over and continue to roll out the dough.
6. With a 3 inch (7.5cm) decorative (ribbed) cookie cut-out, make 20 circles. 
7. Gently fold each circle in half and then in half again to form a type of triangular shape.
8. Place the 20 pastries (4x5 rows) onto the pan.  Suggestion (optional): it's best to refrigerate the pan for 30 minutes before baking.
9. BAKE them for 30 minutes or until the golden caramel edges appear.  Before transferring them onto a cooling rack, leave them on the pan to have the caramelized bases harden for 10 more minutes.
10. Store in an airtight container for 2 weeks or freeze for up to 3 months.  Enjoy.






How I do love this time of year.  Mom decorates and I bake my little holiday heart out...what a team.
Oh, did I forget to mention our surrounding Elves...they do help in cleaning duty...thank goodness.  Of course, they do look forward in being rewarded in everything that's nice and sweet ;o)

Here's to loving and sharing our creativity in our homes as well as our tummies this holiday season.

Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com

Go HERE for more SWEET creations.






 
Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later.