Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. The main component for aromatic and tasty cookies is pumpkin. Ideally, you should choose muscat varieties. With beautiful orange flesh, rich aroma and higher sweetness than others. I use “Pearl” butternut squash (with green skin). From the specified number of components, you usually get 35-40 cookies, if you try to plant them the size of a walnut or a little larger.
Important: you can use low-fat or 5% cottage cheese for the recipe; this does not play a special role.
But it is better to take high-quality butter for cookies, 83%, so that there is as little water as possible. The oil must be taken out in advance so that it becomes soft. Brown sugar is used, but you can also use white sugar. If you don't have CO eggs on hand, take 2 C1 eggs and 1 more yolk.
Also, for cottage cheese and pumpkin cookies you need premium flour; it must be sifted before adding to baked goods. The amount of flour depends on its quality and moisture content; 50-100 g more may be required. You should not replace flour with other types, as the cookies may become tough.
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Step 2
Bake the pumpkin, cut into large pieces, in the oven, placing it in a mold and covering with foil. Set the temperature to 220-230 degrees, bake for about 1-1.5 hours. Then scoop out the pulp with a spoon and transfer it to a blender.
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Step 3
Puree and drain into a very fine mesh sieve. If this is not the case, you can use gauze or a viscose kitchen towel.
Leave for 10 minutes to allow excess juice to drain. You can squeeze it out a little with a spatula or spoon.
Important: if the juice does not drain well or you skip this step, you will have to add a lot of flour, and the cookies will become rubbery.
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What are the benefits of pumpkin, and 5 of the most delicious pumpkin recipes
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Step 4
Beat the cottage cheese in a blender if it has large grains. It is not necessary to achieve complete homogeneity — the main thing is that the large grains are crushed.
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Step 5
In a deep bowl, combine eggs, brown sugar, and salt.
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Step 6
Beat for 3-4 minutes, first on medium, then on high speed mixer. Add softened butter.
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Step 7
Beat until smooth, about 2 minutes at medium speed. Add cottage cheese and puree.
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Step 8
Beat again on medium-high speed until smooth.
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Step 9
Add flour in parts and knead a viscous, viscous dough.
Important: baking powder should be added to the first part of the flour.
Turn on the oven and preheat to 190 degrees.
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Step 10
Transfer the dough into a pastry bag. You can use a nozzle if available. Or simply cut off the tip of the bag to make a hole about 1.5 cm in diameter.
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Step 11
Place cookies on siliconized parchment. Form cookies the size of a walnut or slightly larger. Cut the dough with culinary scissors if it does not come off easily.
Tip: it is convenient to squeeze out the dough from the bottom of the bag, redistributing some of it up and down.
Smooth the sharp tops of the cookies sticking up with a finger dipped in water so that they do not burn during baking.
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Step 12
Transfer the parchment with cookies to a baking sheet. Place the cookies in the oven. Bake for 25-30 minutes until golden brown at 190 degrees with top and bottom heat at medium level.
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Step 13
Cool the finished cottage cheese-pumpkin cookies by removing them from the parchment and transferring them to a board or wire rack. Then transfer to a deep bowl and cover with cling film or a bag. Leave it like this for 6-8 hours. This stage is very important: the moisture in the cookies will be distributed, they will become completely soft, like choux pastry. And it will be very tasty. Enjoy your tea!
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