Cottage cheese cookies on sour cream with strawberries
I start cooking with the filling.
I put the frozen strawberry puree on medium heat, add sugar and warm it up.
As soon as it thaws and the sugar dissolves, add cornstarch, mix so that there are no lumps.
Boil puree over low heat.
Let cool to room temperature.
For the dough: add sugar, salt and very cold butter to flour with baking powder.
I prepare the dough using a food processor with a knife attachment.
Therefore, I break through everything until crumbs form.
Add dry cottage cheese, sour cream and an egg to the crumbs.
Knead a soft dough that sticks a little to your hands.
Divide the dough into 3 parts and put in the refrigerator for 30 minutes.
After 30 minutes, we take the dough out of the refrigerator, sift 2 tablespoons of flour on the work surface and put one piece of dough.
Roll out the dough to a thickness of 3-4 mm.
Cut out circles with a round cutting (diameter 9 cm).
We remove the excess dough, collect it in a lump, crush it and can continue to use it for cutting circles.
In the center of each circle, using a pastry bag, squeeze a strip of cooled strawberry puree.
And now we put one edge of the dough on the strawberry puree, pressing down a little, and cover it with the second edge of the dough on top and also press it with our finger. To make the dough better held together, one edge of the dough can be moistened with cold water.
We put the blanks on a baking sheet and send them to the oven preheated to 180 degrees and bake for 25-30 minutes.
If you bake longer, then the cookies will be drier and crispier.
After 25 minutes, the cookies are tender, slightly crunchy on top, and soft inside.
In combination with strawberries, you get a delicious dessert for a family tea party!
Be sure to cook!
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