Ingredients
– 1 cup all-purpose flour
– 4 oz butter, cold and cut into cubes
– 1/2 cup cottage cheese
– 1/4 tsp vanilla extract
– 1 jar blueberry jam
– 1 cup confectioner’s sugar
– 1 tsp coconut extract
– 2-4 tbsp almond milk (or other milk)
– Shredded sweetened coconut (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together cold butter and cottage cheese until smooth and well combined.
3. Add vanilla extract and mix thoroughly.
4. Gradually add flour, mixing until a soft dough forms. Don’t overmix.
5. Gently fold in blueberry jam, being careful not to overmix the dough.
6. Drop rounded spoonfuls of dough onto prepared baking sheets, leaving 2 inches between cookies for spreading.
7. Bake for 12-15 minutes or until edges are lightly golden brown.
8. While cookies cool, prepare glaze by whisking together confectioner’s sugar, coconut extract, and 2 tablespoons almond milk. Add more milk if needed for desired consistency.
9. Once cookies are completely cool, drizzle with glaze and sprinkle with shredded coconut if desired.
10. Let glaze set for 10 minutes before serving.
Notes
– Use small-curd cottage cheese for best texture
– Drain excess liquid from cottage cheese before using
– Fresh or frozen blueberries work, but coat in flour to prevent sinking
– Store in airtight container for up to 1 week
– Can be frozen for up to 3 months
– For lower sugar option, reduce confectioner’s sugar in glaze by half
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Healthy Snack
- Method: Baking
- Cuisine: American