Hot Cookie - the Archive

Sweet Cottage Cheese Scones I knew they were more scone than cookie (see June 24, 2011 post). I formed a round with the rest of the Cottage Cheese Cookie dough, flattened it into a circle, and scored the top into wedges, baked for about 20 minutes, and--Voila! Scones. If you want to make this recipe as scones, I would use half the sugar. One cup of sugar for 2 cups of flour is a bit sweet for scones. They were just right with tart berries, though, or fruit prepared with very little sugar. Split them open and try the following toppings: Peaches sauteed in butter and brandy Rhubarb simmered with just a little sugar Sliced strawberries, in the buff Lemon curd and blueberries A dollop of ice cream, cream or sweetened mascarpone wouldn't hurt, either. The original cookie recipe is here .

If the best cookie of the 1962 issues of Gourmet Magazine also happens to be the only cookie, how good could it be? I kept an open mind, but this one barely qualifies as a cookie. Look like scones, right? I immediately recognized the sticky dough consistency as that of a scone--due to the low sugar/high flour content, the egg (for moisture) and the baking soda leavening. The recipe makes puffy, cake-like rounds with a delicately crisp crust. The cottage cheese acts much like sour cream or yogurt would; it provides a subtly tangy flavor. The "cookies" bake up as promised, but they cry out for jam and tea. Hear them? Nuff said. If I want scones, I'll make scones. Put on the kettle. Where's that marmalade? The dough, an unmistakable scone/biscuit consistency. The recipe, and a more favorable review, are here .