Chocolate Cottage Cheese Drop Cookies (ATK)

• servings: MAKES ABOUT 5% DOZEN

Ingredients

2 3/4 cups all-purpose flour, sifted

½ cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

16 tablespoons (2 sticks) unsalted butter, softened

1 tablespoons

1 3/4 cups sugar

1 cup small-curd, whole milk cottage cheese

2 large eggs

1 teaspoon vanilla extract

Directions

1. Mix together flour, cocoa, baking powder, baking soda, and salt.

2. Cream butter and sugar on medium speed until light and fluffy. Add cottage cheese, eggs, and vanilla and blend well. Reduce speed to low and gradually add four mixture to creamed mixture in 3 additions, beating well after each addition.

3. Drop level tablespoons of dough onto greased baking sheets. Bake in 350-degree oven for 12 to 14 minutes, or until no imprint remains when pressed lightly with finger. Cool on wire rack.

Notes

"I found the recipe for these moist and cakey cookies in a Farm Journal cookie cookbook. I love to bake, and every time I make these cookies I get rave reviews. Not only are they delicious, they are perfect for church luncheons or even the holidays, because the recipe produces such a big batch." Use small-curd, whole milk cottage cheese for this recipe.

Cooks country 2008 December/ January in 2007 book