Curd shell cookies step by step recipe

Category: Cookies Published: December 13, 2021

Cottage cheese cookies “Shells” are a wonderful treat for both children and adults. It turns out very tasty, moderately sweet, crispy on the outside and soft, flaky on the inside. This is one of many varieties of cookies made from curd dough; they are also called “triangles” or “kisses”. The recipe is very easy. To make cottage cheese cookies, we need such simple products as cottage cheese, butter, flour and sugar. These cookies are made without eggs, as they will provide excess moisture, therefore, more flour will be required - and the result will be a different quality cookie.

Nutritional and energy value:

Ready meals
kcal 1864.4 kcal	proteins 68.6 g	fats 90 g	carbohydrates 198.5 g
Portions
kcal 155.4 kcal	proteins 5.7 g	fat 7.5 g	carbohydrates 16.5 g
100 g dish
kcal 305.6 kcal	proteins 11.2 g	fat 14.8 g	carbohydrates 32.5 g

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What do you need

cottage cheese – 360 g (I buy in packs)
butter – 150 g
wheat flour – 300 g
baking powder - sachet (about 12 g)
sugar – 1 tbsp. l. into the dough + 3 tbsp. l. for sprinkling

Photo – Sweet Peach
Photo – Sweet Peach

By the way, did you know that cottage cheese can be frozen? So, if you have extra cottage cheese left, feel free to put it in the freezer. But keep in mind that you can defrost without losing quality only once. (Source - Roskachestvo)

Category: Baking

This is a very simple cottage cheese cookie “Shells”, familiar to many from childhood. It cooks very quickly and tastes amazing! Even children can be treated to it, especially since sugar in the dessert, although mandatory, can be reduced in quantity.

You can use margarine instead of butter. But there is one unshakable rule! Margarine must be proven, of very good quality, without additional flavoring and aromatic additives.

Ingredients:

Cottage cheese – 300 g
Butter/margarine – 200 g
Flour – 2 tbsp.
Sugar – 1 tbsp.
Soda – 1 tsp.

Step by step photos of the recipe:

Melt the butter over low heat.

Rub the cottage cheese through a sieve or grind in a blender.

If it is not sour, then be sure to add 1 tbsp. vinegar 9% and beat again. If it is not droopy, then the soda in it will not be extinguished during baking.

Pour in the oil and stir.

It has already been verified that baking soda can be omitted if the recipe contains fermented milk or acid-containing products.

Add flour in small portions, mixing everything thoroughly.

You may need a little less or more flour depending on the specified amount, since it all depends on the moisture content of the cottage cheese and the higher it is, the more flour you will need. The dough should be very pliable, not tight.

It should be easy to sculpt, it should not stick to your hands, but it should not be hard either.

Roll out into a layer and use a cup to cut out circles.

Roll each piece in sugar and fold it first in half, and then in half again so that you get this “shell”

Dip the cookies in sugar each time.

Place on a baking sheet greased with oil.

Bake at 180C for about 20 minutes until golden brown.

It will taste better cold, so take your time when removing it from the oven.

“Shells” with cottage cheese (“Rosochki”)

Ingredients

semi-fat cottage cheese – 300 gr.;
butter – 200 gr.;
wheat flour – 300 gr. (3 tbsp.);
table salt – 5 gr. (0.5 tsp);
baking powder (or soda slaked with 9% vinegar) – 10 g. (1 tsp/1 tbsp);
chicken eggs – 2 pcs.;
raisins (white, seedless) – 100 gr.;
granulated sugar - for dusting cookies;
cinnamon, poppy seeds, coconut flakes - for sprinkling cookies.

Preparation

Knead the curd with a fork and add baking powder (or slaked soda), salt and mix until smooth.
Mix softened butter, cottage cheese and raisins thoroughly.
We separate the eggs. Beat the whites until stiff, beat the yolks until white with 1 tbsp. l. Sahara.
Add the mashed yolks to the curd mass and mix vigorously.
Pour sifted flour into the curd-yolk mixture and knead the dough until it is tight.
Then add the beaten egg whites and mix the dough again. If it becomes a little runny, add more flour. The texture of the dough should be like dumplings.
We leave the dough in the cold for an hour and a half so that it “rests.”
Sprinkle flour on a board or table and roll out the dough to 3-4 mm. thick.
Sprinkle the layer with sugar and roll it into a roll. Cut it into pieces of 1-1.5 cm.
Line a baking sheet with parchment and place the cookies on it, cut side down. Sprinkle some cinnamon on top, some with coconut flakes, and some with poppy seeds.
In an oven preheated to 200º, bake the cottage cheese cookies for 30-40 minutes.

Recipe for “Curd cookies “Shells””:

Grind the cottage cheese with softened butter.

Sift the flour, add baking powder, mix. Little by little stir in the flour mixture into the curd mixture. Knead into a smooth, non-stick dough. You may need more or less flour, it all depends on the cottage cheese.

Place the dough in the refrigerator for 30 minutes. After the dough has “rested,” roll it out into a layer 0.5 cm thick, I rolled it out a little thinner. Using a glass, cut out circles.

Pour sugar onto a plate and roll the circle in sugar, fold in half, sugar side inward.

Again, roll one side in sugar and fold with the sugar side inward. Now roll on both sides.

If desired, you can add cinnamon to the sugar. Place the “shells” on a baking sheet covered with parchment, keeping a distance, and place in an oven preheated to 200 degrees for 20 minutes.

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How will it look like?
Curd cookies “Shells”

As a big fan of cottage cheese, I am coming to you with baked goods made with cottage cheese dough. Very tasty and moderately sweet cookies. I recommend to everyone.

Category: Desserts › Cookies › Curd cookies

Ingredients for “Curd cookies “Shells””:

Product Description

This cookie has a shape vaguely reminiscent of a shell, which is why it was called “Shell”. The cookie recipe is based on curd dough, which swells well when baked, giving the product a convex shape, and the sugar filling provides the necessary sweetness, because the dough itself does not contain granulated sugar.

As a rule, the dough for these cookies is considered close to shortbread, although some call it puff pastry due to the peculiar molding during the manufacturing process. The energy value of such a product is 348 calories per hundred grams, which classifies it as a high-calorie food.

How to cook “Shells from curd dough”

1. These are the ingredients you need to recreate the recipe for making shells from curd dough in your own kitchen in just half an hour. In extreme cases, butter can be replaced with good margarine, and the amount of sugar depends on your taste preferences.

2. First of all, place the softened butter and cottage cheese in a bowl. Mix thoroughly so that the mass is free of lumps. Beat in the egg, add slaked soda or baking powder.

3. Then add the sifted flour in several steps and knead the soft dough. It shouldn't stick too much to your hands, but don't overdo it with flour, otherwise the cookies won't be tender.

4. Roll out the dough on a floured surface and cut out circles. Place a little sugar in the center of each. If you wish, you can use brown sugar or a mixture of sugar and cinnamon, for example, in this simple cottage cheese shells recipe.

5. Roll into circles and make small indentations using a fork. Place the cookies on a baking sheet and place in the oven preheated to 180 degrees for 15 minutes. As soon as the homemade cottage cheese shells are browned, they can be served.

Rate the recipe for Shells from curd dough:

average rating: 3.6, total votes: 56

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Adviсe

When cottage cheese is combined with soda or baking powder, it begins to “grow”, reacting with active substances. You should not leave it in this state for a long time so that this activity works when baking the product, giving it the opportunity to rise.
If you do not add eggs to the cottage cheese, the cottage cheese cookies will be crispier. But the elasticity of the dough will become less, and it will crumble a little when rolling, especially if you don’t use the flour correctly.

Cookies should not be brushed with egg before baking. It will not allow the dough to rise properly.

In order for the cottage cheese cookies to be uniform in consistency and very tender, the cottage cheese must be ground through a fine sieve or through a meat grinder several times. This is especially true for low-fat cottage cheese.

Cookies “Shells” with cottage cheese are a simple, tasty and healthy dessert. With its help, you can feed your child a product containing calcium. In addition, you don’t need a lot of time or ingredients to prepare it. After all, you can find everything you need in your refrigerator.

Bakery

It is better to cover the baking sheet with parchment or, in extreme cases, generously grease it. Place the prepared shell cookies on it at some distance from each other, because during the baking process they will increase slightly in size, which means they may stick together. Place the cookies in the oven, which has been preheated to a temperature of 200-220 degrees (depending on the quality of the oven), and bake until golden brown. This takes on average no more than fifteen to twenty minutes. The finished, delicious cookies can be eaten while still warm; they are incredibly tasty with milk or cocoa.

( 1 rating, average 5 out of 5 )

If you want a flavor accent

For some gourmands, this type of “Shell” cookie may seem somewhat bland, because there is a category of people who adore various additives, flavorings and flavor enhancers. In such cases, confectioners recommend not to get carried away with synthetic (artificially created) ingredients, but to use natural ones. For example, fragrant cookies from cottage cheese dough can be prepared in this way:

Mix two hundred grams of margarine and cottage cheese in one bowl until a relatively uniform consistency, add two glasses of sifted flour mixed with 12 tsp. soda Knead the dough and leave it for an hour in a cool place, preferably wrapped in cling film to prevent it from airing.
In a small bowl, mix 60-70 grams of granulated sugar, one teaspoon of ground cinnamon and one tablespoon of poppy seeds.
Roll out the finished dough into a thin layer, cut out circles with a glass and dip one side into the previously prepared sugar mixture. Next, fold in half, dip in fragrant sugar again and fold in half again. Place the resulting products on a greased baking sheet and bake in the oven for 15-18 minutes until lightly browned.

The finished cookies have cute freckles in the form of grains of poppy seeds and a characteristic cinnamon aroma, which gives the baked goods a special, homemade taste and a light brown tint inside the layers.