Blueberry Cottage Cheese Cookies

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If only was able to make one dessert for my family for the rest of their lives, it would definitely be cookies. They will pretty much devour a batch of cookies in one single afternoon. Yep, they are cookie lovers! And these Blueberry Cottage Cheese Cookies did not disappoint them!

Although, I do have to say that I failed to tell the kids about the cottage cheese. I’ve always been a fan of cottage cheese so I wanted to start introducing it to my kids. Sneaking it into their cookies was a great first encounter. Plus it has tons of calcium and all the same nutrition found in other dairy products. It was a great swap out that no one even noticed. The best part was that it created a very delicate and flaky cookie…it sort of reminded me of pie dough texture.

My favorite brand of cottage cheese {and pretty much any dairy product} is Shamrock Farms. They were a sponsor at Blended Conference last year that I attended, I’ve toured their farm, and I buy it for my family…so when they asked me to create a recipe using one of their products I was super excited. I love my job and being able to work brands that I already love is such a blessing!

Using cottage cheese in cookies is a great way to bump up the nutrition, add extra calcium, and as a bonus it makes them amazing! The cookie base also has no sugar….scary, I know…but stay with me…I promise the base of the cookie does not need any sugar! Another note is to use the best blueberry jam (not jelly) that you can find. It makes all the difference. You want those little bits of fruit in the cookie!

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Blueberry Cottage Cheese Cookies

Yield: 24 cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

chill time: 1 hour

Total Time: 1 hour 40 minutes

These blueberry cottage cheese cookies are delicious with a cup of coffee. They're baked in a mini muffin pan, so they're easy to pack into meal prep lunchboxes.

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Ingredients

• 1 cup 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 tbsp almond milk, or other milk (you may need up to 4 tbsp)
• shredded sweetened coconut, optional

Instructions

1. In a food processor, pulse together the flour and butter until tiny pea-sized butter pieces remain. Add the vanilla and cottage cheese and process until a dough ball forms (just like when making pie crust). Turn out onto plastic wrap and flatten into a disc shape, wrap tightly in plastic wrap and refrigerate for 1 hour (or up to several days).
2. Preheat oven to 350 F. and liberally spray a 24 count mini-cupcake pan with non-stick cooking spray.
3. Roll out dough into a square/rectangle shape that is about 1/4 inch thick. Trim up the edges to make them straight and clean. Then cut the dough into 24 little rectangles by cutting strips horizontal and vertical in the dough. Transfer dough to mini-cupcake tins. Gently press the dough into the holes.
4. Spoon 1 tsp blueberry jam into each cookie center. Bake for 20-25 minutes or until cookies are just starting to turn brown. Remove from oven and let them cool for 5 minutes in the pan before removing to a cooling rack to finish cooling.
5. After the cookies have cooled completely, combine confectioner's sugar and coconut extract in a small bowl. Slowly add in milk until glaze reaches the desired consistency (probably 2-4 tbsp). The glaze should be able to drizzle off a spoon onto the cookies. Not too thick or it will be clumpy (add more milk)….too thin and it will run off the cookies (add a little more sugar).
6. Top with shredded sweetened coconut if desired.
7. ©Around My Family Table

Nutrition Information:

Yield: 12 Serving Size: 2 cookies
Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 126mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 3g

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Disclaimer: This post is part of my relationship with the Shamrock Farms. Recipe and opinions images are my own.