Crispy, chewy, and bursting with fresh lemon zestiness! These Eastern European-style lemon sugar cookies get their irresistible texture thanks to rich, creamy Bison Cottage Cheese.
Ingredients
- 1 cup Bison Cottage Cheese
- 2 sticks (1 cup) unsalted butter, softened
- 2-1/4 cups + 1 Tbsp all-purpose flour, plus extra for rolling
- 1/2 tsp baking powder
- 1/2 cup granulated sugar
- Zest from 1 Meyer lemon
- 3-4 tablespoons Meyer lemon curd
Instructions
- Servings: 40
- Prep Time: 30m
- Cook Time: 25m
- Total Time: 1h 55m
Details
- Step 1: Combine butter and Bison Cottage Cheese in stand mixer or medium bowl and blend until smooth. Add in 2-1/4 cups of flour and the baking powder; mix until soft dough forms.
- Step 2: Place the dough onto a lightly-floured surface and form into a ball. Wrap in plastic wrap and refrigerate at least 1 hour or overnight.
- Step 3: Preheat oven to 350ºF.
- Step 4: In a small bowl or dish combine the granulated sugar and lemon zest. Rub lemon into the sugar to release the oils. Stir to combine.
- Step 5: On a lightly-floured surface, roll the dough to 1/4″ thickness and cut into 2-1/2″ to 3” rounds.
- Step 6: Dip one side of the round into the lemon sugar mixture. Place a 1/8″- to 1/4″-sized dollop of lemon curd on one side of the sugared round. Fold round over and press lightly to hold in place.
- Step 7: Dip one half of the semi-circle into the sugar. Fold over on the non-sugared side and press to seal, creating a fanned quarter. Place the folded round onto a lined baking sheet. Repeat with remaining dough.
- Step 8: Bake for 23-25 minutes, or until cookies start to turn golden brown.
- Step 9: Remove from the baking sheet and cool on a rack. Serve and enjoy!
