A repost. This is my day. Yours?
It’s the time of year when almost everything else takes a backseat to cookie making. As I’ve mentioned before, most of the gifts we give are charitable donations, with cookies to sweeten the deal for the recipients. That’s a lot of baking in a short period of time, particularly if I’ve compressed my holidays by taking a week-long trip in the middle of them, as I did this year.
What am I making this year? Nothing too fancy; I go for variety of flavor over shapes, making at most one “presentation” cookie in a year. There are a couple of trusted standbys: almond sugar cookies and pecan sandies that Ben makes. There are the tweaked classics: Kiss cookies with a coffee cookie and dark-chocolate Kisses, crispy rice bars with chopped pistachios and dried cherries mixed in (‘Cause they’re green and red. Get it? Oh, never mind.). There’s the untried recipe: “Pumpkin cookies with orange icing? Huh. Sure.”
Always, however, are the grandma cookies. I’m sure they had a name at one point, but when I copied down my father’s mother’s recipe, I didn’t keep it. I’ve never seen anyone else make them, so they’ve stayed named after her [until I found out last year what she named them]. They’re a cake-like cookie, with a smooth texture and a mild but rich flavor due to the Dutch-process cocoa.
A few things to know if you’re thinking about making the cookies. This produces a stiff, sticky dough that has to be refrigerated overnight before baking. It’s too much for me to stir together by hand, and it makes my Kitchen Aid whiny. Admittedly, it’s an older stand mixer, but I wouldn’t want to try this with beaters either. Nor can I use my dishers to portion the dough for baking. The sweep comes off the track.
Natural cocoa will not give you the same flavor. If you can’t get Droste at your local market, consider ordering from someplace like Penzey’s (gotta love cocoa powder that is labeled “high fat”). Also, this uses a lot of dishes. Be prepared to take up counter space.
12 oz. cottage cheese
1 c. butter (2 sticks, 1/2 lb.)
2-1/2 c. sugar
4-1/8 c. all-purpose flour
3/4 c. Dutch-process cocoa
1-1/2 t. baking powder
3/4 t. salt
1-1/2 c. chunks (good chocolate chips, toasted nuts, chopped dried fruits that play well with chocolate)
Powdered sugar for coating cookies (about 1 cup).
Pull the butter and eggs out of the refrigerator and allow to come to room temperature. In the meantime, whisk together the dry ingredients in a bowl and set it aside.
Dump the cottage cheese into a sifter and work it through the holes into the mixer bowl using the back and edge of a table spoon. Add the butter. When that is roughly mixed, add sugar and mix until the texture is smooth (sugar will still be visibly granulated). Incorporate eggs one at a time.
Slowly add the dry ingredients. Expect to clean cocoa off all the nearby surfaces when you’re done, but working in small amounts will help. When the dough is a consistent texture, add the chunks at once. Stop mixing as soon as they’re incorporated.
Preheat oven to 350F with racks just above and below center.
Roll dough into 1-inch balls. I use nitrile gloves, as the dough really is that sticky. Roll the balls in powdered sugar to coat. Space about 1-1/2 inches apart on a cookie sheet covered in parchment paper. Bake for 15 minutes. May be moved to a cooling rack right away or cool on the pan briefly.
Makes about 7-1/2 dozen cookies.