I have known myself for a long long long time—-well maybe just a long long time. I can’t say long in tooth because that applies to horses and I am Goose—-with a capital G you will note. What do you call an aging goose anyway? With a chicken you are either a spring chicken or a stewing hen? Then there are the kids and old goats, heifers and old cows. I will have to research the topic or maybe one of you has some input. Be nice now.
Moving along down the yellow brick road— when I am excited I am a teeny weeny bit impulsive. So last week I was looking through a friend’s Great Grandmother’s cookbook called the Household Searchlight. Based on a popular ladies magazine in the 30’s, several editions were published. This volume was the 1937 version.
I spied a recipe for cottage cheese cookies. Having never heard of such a cookie type, I made an on the spot management decision that I would bake a batch. Sugar plums didn’t dance in my head, but I did see large billboards and a plethora of glossy magazine ads— Mama Goose from Wild Goose Tea honored by the American Dairy Association for her remarkable use of cottage cheese in cookies. There would be a picture of me, not with a milk mustache, but with cookie crumbs on my chin.
In short my recipe was as follows:
1 1/2 cups FLOUR
1/2 cup BUTTER
2 teaspoons BAKING POWDER
1/2 teaspoon SALT
1/2 cup COTTAGE CHEESE
1/2 cup SUGAR
Cream the butter and sugar together
Add the salt and baking powder and blend
Add the cottage cheese and blend
Add the flour and blend
Form into a loaf and chill the dough overnight
Slice thin. Bake for 10 min at 400 degrees
As I am whipping up this tasty batch of cookies and sipping a little Sangria, I realized—Wait! There is no flavoring. Did I forget to write it down? No, I was pretty careful. I was torn. Should I be wild and crazy and add a flavoring or tried and true blue (aha one of the reasons for my choice of this week’s teapot). I chose tried and true blue.
The next night as I was slicing the cookies. Slicing of course indicates a nice clean cut. Squishing through is a better description of what was transpiring. But I was nonplussed. No problemo Senora Goose, we will merely freeze our loaf next time. Ole’.
So after I took them out of the oven it was time for the Big Moment—-the taste test. After one bite which produced a lackluster response from my inner food critic, I once again reassured myself. No problemo Senora Goose, we will merely add flavoring next time.
As I continued to chew, the little cottage cheese globules kind of tasted like pockets of uncooked dough. The cookies were nice and puffy from all that baking powder, but little bubbles of cottage cheese which had migrated to the surface and edges were root beer brown. Hence a teapot with brownish polka dots. The bottom line is one would not find a picture of these cookies on the cover of Martha Stewart’s latest cookie cookbook.
Oh bother. What to do with these cookies. So I did what any self respecting middle age female would do, I made a chocolate mint frosting, since it’s a basic life tenet that everything is better with chocolate.
Subsequently I googled cottage cheese cookies, which I should have done in the FIRST place. I discovered several very interesting recipes which were more generous with both the butter and cottage cheese. Plus there was flavorings up the yin yang.
I suspect I will bake a batch of cottage cheese cookies utilizing a current recipe just to be fair. But first I will have to heal a bit more from my dashed hopes of being the poster queen for the American Dairy Association.