Cheese and raisin cookies
Cheese and Raisin Cookies I made these cookies to share at church after Easter. I kept one as a sample to see exactly how they turn out before taking them further. I mainly use Dr. Oetker's dough guarantee for recipes that require something quicker than classic yeast. The recipe is simple but has a few details to watch, especially in how you work the dough and in the filling with cottage cheese. Quick Info Total Time: About 1 hour 20 minutes Preparation Time: 40 minutes Baking Time: 35-40 minutes Servings: 12-16 cookies (depends on the size of the mini tart molds) Difficulty: Easy to medium Recipe Type: Holiday dessert or for sharing Ingredients For the dough: 2 egg yolks 100 g soft butter 2 tablespoons oil 5 tablespoons sparkling water 1 teaspoon salt 4 tablespoons sugar 500 g flour 1 packet of dough guarantee (Dr. Oetker) 1 teaspoon lemon essence For the filling: 400 g cottage cheese 2 egg whites 4 tablespoons sugar 2 packets vanilla sugar grated zest of half a lemon 30 g golden raisins 1 tablespoon rum essence 1 teaspoon salt 5 tablespoons semolina Preparation Method 1. Preparing the dough Mix the soft butter with the sugar in a bowl using a mixer until creamy and fluffy. Separately, beat the egg yolks with salt, then incorporate them into the butter mixture. Add the sparkling water and lemon essence. Start gradually adding the flour already mixed with the packet of dough guarantee. Initially mix with a spoon or dough mixer, then knead by hand until the dough holds together. When the dough comes together, turn it out onto a lightly oiled surface. Continue to knead gently, just enough to homogenize, and to avoid stickiness. Do not add extra flour to the work surface, so it doesn't become too dense. Oiling your hands and the surface helps with the final texture. Let the dough rest for 10 minutes while you prepare the filling. 2. Preparing the filling Soak the raisins in water to cover and the rum essence. Separately, beat the egg whites with salt until you get a firm foam. Add the sugar and mix until it stiffens like meringue. Put the cottage cheese in a large bowl. Add the meringue to the cheese and mix gently to avoid losing volume. Incorporate the lemon zest, vanilla sugar, semolina, and drained raisins. Homogenize everything with a spatula. 3. Assembly Grease the mini tart molds with a little oil. Line each mold with a thin layer of dough, raising it up the sides. Pour in the cheese filling and level it gently with a spoon. 4. Baking Place the molds in a tray and put them in the preheated oven at 180°C. Bake for 35-40 minutes until the dough is golden at the edges and the filling has set. You can take one out to check if the base is baked sufficiently. 5. Finalizing After removing the cookies from the molds while they are warm, you can brush the edges with a bit of cherry topping. If you don't have any, you can quickly make a syrup from water and sugar. Optionally, before baking, you can brush the edges with egg yolk if you want a slight sheen. Why I make this recipe often It's a suitable recipe when you need to bring something reliable that transports easily. They keep well until the next day, and the dough doesn't harden too quickly. The filling is balanced, not too sweet, and the raisins and lemon zest give it a specific flavor. Tips and Variations Tips If the cottage cheese has too much whey, drain it before use to prevent the filling from becoming too soft. Do not sprinkle extra flour on the work surface; the oil is sufficient to prevent sticking. Do not skip the resting step for the dough – it will be more elastic and easier to roll out. For even baking, use molds of the same size. Substitutes If you can't find dough guarantee, you can use a mix of baking powder and dry yeast, but it won't turn out exactly the same. However, I do not recommend omitting it for the specific texture of this dough. You can replace lemon essence with extra grated zest if you prefer natural flavors. For raisins, any type works (golden, black). Variations The filling can also be made with fatty cottage cheese or a mix of ricotta for a different texture. You can add small pieces of dried apricots instead of raisins for a different taste. If you don't want cherry topping, you can sprinkle a little powdered sugar at the end. Serving Ideas You can serve them plain or with a drizzle of honey. For a dessert course, they pair well with a light fruit sauce or a bit of sweet cream. Frequently Asked Questions 1. Can I use cottage cheese from the market? Yes, it's good, just make sure it's well drained of whey. If it's too wet, the filling will be more liquid. 2. Do I need dough guarantee or can I just use baking powder? The guarantee provides the right texture for this type of dough – it’s not exactly the same as simple baking powder. If you don’t have it, you can try, but the result will be slightly different, especially in structure. 3. Can they be baked in a regular tray, not in mini tart molds? Yes, but you will need to portion them after baking. The edge will be thicker, so adjust the baking time according to thickness. 4. Can I make the dough a day in advance? Yes, but keep it well wrapped in the fridge. You may need to let it sit at room temperature for 10-15 minutes before rolling it out. 5. Can I skip the raisins? Of course, if you don’t prefer them. You can replace them with other dried fruits or skip them altogether. Nutritional Values (estimate, per cookie, if 16 are made) Calories: ~170 kcal Protein: 4 g Fat: 6 g Carbohydrates: 23 g Values are approximate and may vary depending on the type of cheese used and the thickness of the dough. The cottage cheese and egg filling provides protein, while the dough has carbohydrates from flour and sugar. Storage and Reheating They keep well in the fridge in a lidded container for up to 3 days. If you want them warm, you can heat them for 1-2 minutes in the microwave or 5 minutes in the oven. I do not recommend freezing; the dough loses its texture. The cookies are also good at room temperature, even the next day.
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