Cottage cheese cookies

Description

The baking is simple and quick. To obtain lemon extract, the peel of six lemons is steeped in 0.5 liters of vodka. Preparation time is 3-4 weeks. Store this tincture in a tightly sealed bottle. Serve cooled or slightly warm.

Instructions

1. 1

   Step 1

   Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. In a bowl, mix the baking powder and salt.

2. 2

   Step 2

   In a large bowl, beat the butter with a mixer until light and fluffy. Then, while beating, gradually add the sugar. Next, add the egg and lemon extract, and beat until smooth. Add the cottage cheese and beat until homogeneous.

3. 3

   Step 3

   Now add the dry ingredients to the mixture. Mix them in with a spoon (not a mixer!) until you reach a consistency similar to sour cream. It should resemble more of a batter. Personally, I also "brought the dough to life" by adding "Confetti" sprinkles.

4. 4

   Step 4

   Place the dough onto the prepared baking sheet using a large spoon. Bake the cookies for 10–15 minutes, or until the edges turn brown.

5. 5

   Step 5

   Freshly baked cookies are very fragile, so don't remove them from the oven immediately. Let them cool for 2-3 minutes, then carefully take out the baking sheet. Do not touch the baked goods until they have cooled completely. Cookies can be stored for 3-4 days in an airtight container.