Easter Bunny Cheese Cookies
Soft, tender cheese cookies perfect for Easter—cut with a bunny-shaped cutter or knife. Great for baking with kids.
- 所要時間
- 45 分
- 1人分
- 333 kcal
- 材料
- ≈ $0.48
- タンパク質
- 10 g
材料
- 1 Cottage cheese 5% (tvorog)パック 300 g ≈ $2.80 38 g
- 2 Butterパック 180 g ≈ $1.58 14 g
- 3 Wheat flour 38 g
- 4 Sugar 12 g
- 5 Baking powder 2 g
- 6 Vanilla sugar 2 g
- 7 Salt お好みで
灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。
作り方
Preheat oven to 350°F (180°C). Mash cottage1 cheese with softened butter2, sugar, vanilla sugar, and a pinch of salt.
Mix flour with baking powder, then fold into the cheese mixture to form a soft dough quickly.
Roll dough to about 1/4-inch (5 mm) thickness on a floured surface.
Cut into bunny shapes with a cookie cutter or knife, then transfer to a parchment-lined baking sheet.
Bake 12–15 minutes at 350°F (180°C) until edges are lightly golden.
Cool cookies on a wire rack until firm.
コツ
- なぜこうするのか
- Mash the cottage cheese with the butter so the dough turns out soft and doesn't crumble when you cut shapes. If you skip this, the cookies will be dry and crumbly.
- 代用できる材料
- Replace the sugar with 10 g of honey. The cookies will have a slight aroma, but the dough will be a bit sticky. Instead of vanilla sugar, add 0.5 tsp of vanilla essence.
- よくある失敗
- The cookies burn on the bottom if the tray isn't lined with paper. Check after 10 minutes: the bottoms should be pale and the edges slightly golden.
- 保存と温め直し
- Keep in an airtight container for 3 days. Warm for 10 seconds in the microwave or for 5 minutes in the oven at 160 °C. Don't freeze, they go soft.
- 合わせるもの
- Serve with tea at lunch or as an afternoon snack with jam. You can decorate with white chocolate for a festive table.
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