Cottage cheese cookies "Locks with a secret"

Category: Bakery products
Cottage cheese biscuits Locks with a secret

Ingredients

Cottage cheese 200 g
Butter (margarine) 200 g
Flour / s 1.5 cups
Sugar 1 teaspoon
Salt pinch
Vanillin 1 teaspoon
Egg, milk for a lion
Powdered sugar
Preserves, jam, or boiled condensed milk, or nuts for the filling

Cooking method

  • I found this recipe on my mailing list yesterday. I liked the shape of the cookie so much, as well as its taste, that I could not help but share its recipe with you.
  • Grind the softened butter (take it out of the refrigerator in advance or heat it up a little in the microwave). Add sugar, beat a little more. Mix the grated cottage cheese with whipped butter, add salt, vanillin.
  • Add flour, quickly knead the dough. It turns out to be soft and sticky, but not runny. Gather the dough into a ball, wrap in plastic and refrigerate for 1 hour.
  • Preheat oven to 180 degrees.
  • Divide the dough into two parts. Put one in the refrigerator. Roll out the other 3-4 mm thick. Do not roll it out very thinly, otherwise the cookies will dry out during baking. Cut out the circles with a notch. Then cut a semicircle handle along one edge in circles with a knife. Put the filling and cover it with the formed tongue. Pinch well. Grease the workpieces with a lezon and bake for 15-20 minutes. While the cookies are baking, cut the remaining dough in the same way. Collect the leftovers and put them in the refrigerator. Then roll it out in the same way and stick it on again. Each load produces 6 cookies.
  • Sprinkle the cooled locks with icing sugar.
  • These are the delicious treats
  • Cottage cheese biscuits Locks with a secret
  • Cottage cheese biscuits Locks with a secret
  • This is how they are layered
  • Cottage cheese biscuits Locks with a secret
  • Cottage cheese biscuits Locks with a secret
  • I invite everyone to tea!

The dish is designed for

18 pieces

Time for preparing:

1 hour plus an hour to stand the dough

Note

Girls, be sure to make these cookies. This is something extraordinary! Soft, delicate taste. The clasps of the locks crackle. And the dough is so deliciously layered!
I needed to attach stale cottage cheese. I wanted to bake them yesterday, but I had such a day ... Nothing worked, I ruined a lot of products. Here, and today inspiration descended on me, and I took up these locks. They are eaten very quickly, so I advise you to bake the double rate at once.

Borisyonok
Bridge, Natasha, what cookies !!!
I took it to bookmarks, but I really want to bake them right now! So everything is delicious in the photo ...

Oh ... I completely forgot! Thanks for the recipe!
Bul
Bridge, Natasha, what a beauty! : wow: What a pity today the cottage cheese is over,: girl_cray: I would have cooked it right now! Such beautiful and mouth-watering photos! Thank you!
Rada-dms
Lovely! All the beauty - photo, recipe and execution! We take everything !!!!
Helen
Bridge
Borisyonok, Len, run get ready! They are incredibly tasty.
Yulia, so, quickly for cottage cheese and bake cookies.
Gala
Very interesting molding for cookies And the photo is so sunny
Bridge
Rada-dms, Helen3097, thanks, I'm just shy
Trishka
Bridge, Natasha, what sunny cookies, lovely charm!
Bookmarks are single, and molding ...
Thank you !

Well, while Fse wrote for me and said ...
Borisyonok
Bridge, Natasha ... only stops late. And I want to do everything according to the recipe. So tomorrow ... right in the morning!
Bul
Quote: Bridge
Julia, so quickly for cottage cheese and bake cookies.
Natasha, tomorrow I'll run straight in the morning!
nut
Wonderful cookies, so delicious: nyam: I will definitely do
Natasha - is the dough so layered in the photo and is it without baking powder?
Lenok458
What an interesting cookie! Especially molding. How many times have I baked something like this, but always without filling. Bookmarked unambiguously.
Bridge
Gala, Trishka, yes, they also attracted me with such an unusual shape.
nut, yes, they exfoliate without baking powder.
Mikhaska
Well, what pretty cookies, Natus! Grand merci for the recipe! Dragged to bookmarks. Such yummy should always be kept side by side so as not to lose it.
Bridge
Mikhaska, you, most importantly, when you bake, be near. Otherwise, you may not notice how they will disappear
Irina Dolars
Natasha, oh, how tempting! And it's sunny!
It's good that you don't cook in fat, but in the oven
I'll write myself
Bridge
Irina Dolars, yes, they are almost dietary. It is simply impossible to pass them by. I highly recommend preparing a double batch.
galchonok
Natasha, very nice cookies! The molding is interesting! Thank you !
Okmuf
Excellent shaping idea and dough composition. I can imagine how delicious it is. Just confused by the amount of vanillin. Maybe vanilla sugar is needed here?
Bridge
Check mark, oh, I like it myself, I like it!
Okmuf, they are really delicious. You can use vanilla sugar. I always buy vanillin in sachets of 1.5 g, which is just a teaspoon. And its quite normal for so much dough - no bitterness or other unpleasant sensations, one wonderful aroma
Okmuf
I have crystalline vanillin in a vial. I usually put it in baked goods on the tip of a knife. If you put more, it tastes bitter. I'll try vanillin in a sachet.
toffee
And I join in the delight. I have stale cottage cheese. I began to smell a little sour, I put it in the freezer. I thought where to attach it. Tomorrow I'll try to bake it. Moreover, I have a new oven.
Bridge
iris. ka, well, since the oven is new, we urgently need to bake cookies
Irishk @
I took it to the bookmarks, it is necessary to prepare, such beauty is obtained.
Tumanchik
Unusual beauty flew to my bookmarks and menus for the near future. It is a pity that you stowed the photo of the molding. I'm a slow-moving girl, I can screw up. Photos are valid!
toffee
Quote: Tumanchik

I'm a slow-moving girl, I can screw up.
I sometimes say to myself: I'm not a brake, I think smoothly.
Helen
Uraaaaaaa !!!!!!!!! I'm first!!!!!!!!!!! nobody else has spec ..... !!!!!!!!!!!!!Natasha, keep the report !!!
I baked in the princess ... I got tired of cutting and pinching the second half of the dough ... I rolled out the layer .. put the filling in the middle and wrapped it on both sides ... and then cut it into pieces ...

Cottage cheese biscuits Locks with a secret
Cottage cheese biscuits Locks with a secretCottage cheese biscuits Locks with a secret
Tumanchik
Quote: iris. ka
I am not a brake, I think smoothly.
and I'm not a brake - I'm just slow gas
Borisyonok
Helen3097, Helen ... and my first ones are in the oven.
What did you bake with? I have apricot jam ... either I need jam, or I don't have a lot of fillings.
ang-kay
Natasha, so seductive, sunny, joyful. Thanks for the brilliance!
Helen
Elena, I baked with such a filling https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=431521.0
she stayed with me ...
Bridge
Elena, very nice. I also decided next time to just bake cookies, not with locks. I had apricot jam filling. You need less than a teaspoon per serving. By the way, cottage cheese will go well in the filling, it will emphasize the delicate taste.
Irishka, yes, I'm a brake on the frame. Well, I’ll think of something today to make it clear.
Borisyonok
Bridge, Natasha! Thanks again for the recipe.
The dough is awesome, really very tender, and not sticky at all! I made one portion, got used to the formation of cookies. But now I am afraid that they will not survive until tomorrow (and the husband should come as evil ... or fortunately (?) Tomorrow). While the second batch was being baked, I had already crumbled half of the first ... and even without powdered sugar.
Unfortunately, the photos for some reason do not load for me ... Something is buggy with me. so I will expose ... then ... if of course you want ... but apparently from the next batch ... otherwise this one melts before our eyes!
Bridge
Elenaof course we want a photo. And then, we can you just smeared your nose with flour, and you yourself say "Hell, already eaten."
Borisyonok
Bridge, Natasha ... it's me again.
Cottage cheese biscuits Locks with a secret
Half was made with apricot jam, and the other half with chocolate-nut spread.

Photos from your phone, in reality they are much prettier!

Bridge
Borisyonok, Flax, beautiful. I would even say delicious!
Tanyulya
Well suuper cookies !!! I really wanted aa
Natasha, bookmarked.
lu_estrada
Bridge, Natasha !!!! Magnificent tenderness, evokes something beautiful and exciting,
can you explain what it is?
Thank you very much for the pleasure of pleasure !!
Bridge
Tanyulyadon't forget to cook
Quote: lu_estrada
evokes something beautiful and exciting
Oh 🔗Luda, they are just so gentle that they really care, yeah.
Kalmykova
Well damn it, I couldn't (resist) either! BUT: baked only 5 pieces, the rest of the dough is in the refrigerator (reptile), waiting for the morning. Summary: the recipe is dangerous for Khvigurka, these locks are very tasty infections, nifiga are not dietary, but the most delicate! Bake for everyone !!!
Anchytka
Bridge, Natasha, I will soon look like your avatar, it is impossible to resist such a tasty treat. There will be no photo, as I did it quickly in the form of dumplings (dumb in appearance, but taste-).
nut
The girl said, the girl baked the cookies just terribly delicious, BUT goodbye waist - no physical education will save
Bridge -Natasha - thank you very much for such a pleasure
here are the cookies
Cottage cheese biscuits Locks with a secret
Bridge
Irina, oh, how pretty! I'm glad we liked it.
valentina13
Please tell me, what diameter should the molds be ?!
At first, they turned out to be too small for me, it was difficult to pack the filling there. And then they were too big ... The pens were already browned, and they themselves seemed to be a bit not baked ... But it’s delicious all the same, they cracked with my husband, despite the late evening
Tomorrow I will repeat, bring to mind ...
Trishka
BridgeNatasha, I bring you great thanks for the wonderful locks!
Vkusnooooo, made with boiled condensed milk and cherry jam.

Cottage cheese biscuits Locks with a secret
Bridge
valentina13, I cut out with a high liter mug. How much diameter is there, probably 10-12 cm? You don't need a lot of filling, only a teaspoon is incomplete. Look at your locks so that it is easy to pinch. And yes, the handles are thin, of course, they will be more ruddy than the plump bottom. But it's not scary, on the contrary, it's interesting, they crunch so amazingly.
Ksyushawhat beautiful locks! Just beautiful. Boiled condensed milk is a good filling It will emphasize the delicate taste.
spring
Bridge, Natasha, thank you! The locks are delicious and saved the cottage cheese.
Bridge
Elena, oh, how glad I am that I liked the cookies! I also save the curd with them: girl-yes: My all love them.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers