Roll-Up Cookies
Ingredients:
DOUGH:
1# small curd cottage cheese, not drained.
1# butter, softened
4c. all-purpose flour (no need to sift)
FILLING:
Melted butter
Cinnamon
Brown sugar
Finely chopped pecans
GLAZE:
2 TBSP strong hot coffee
Confectioner’s sugar (enough to make a thin glaze)
1/2 tsp. vanilla
a pinch of salt
Directions:
Do not preheat oven yet!
Combine the cottage cheese, butter and flour until thoroughly mixed, either by hand or with a stand mixer. The dough will resemble pie dough and the cottage cheese will “disappear.” Pat into a large ball. If the dough is somewhat sticky, refrigerate for an hour or so and form the ball. Divide the dough ball into 8 pieces. Form each piece into a ball, place into a large bowl, cover and refrigerate overnight. The dough balls may be baked over a period of several days so long as they’re refrigerated covered. I’ve baked some as long as a week later.
Preheat oven to 375 degrees.
On a well-floured surface, roll out one ball at a time, refrigerating the rest until needed, to a circle 14 to 16″ in diameter. Brush well with melted butter to 1/2″ of the edge. Sprinkle brown sugar over the butter, smoothing it with your hand to a thin coating over the butter. Sprinkle lightly with cinnamon. Sprinkle with finely chopped pecans. Using a pizza cutter, cut into 16 wedges. Roll each wedge from the wide end toward the center and place on an ungreased cookie sheet (baking on parchment works very well as the brown sugar/butter mixture may leak out a bit and it’s much easier to clean up…and burns less), 1″ apart with the point of the wedge at the bottom (these cookies do not spread). Bake at 375degrees for 15 to 20 min, until lightly browned. Remove from the baking sheet immediately. Place on a baking rack to cool.
Glaze:
Mix the confectioner’s sugar with the hot coffee and vanilla until smooth. The glaze should be thin enough to flow over the cookie, and may hardly show when it’s cooled. A piece of waxed paper spread under the rack while glazing will collect any glaze that’s dripped off. I scrape that off, reheat it and use on any cookies that aren’t glazed when the first batch of glaze runs out. Sometimes I need 2 batches of glaze to finish glazing all the cookies. The glaze actually ends up tasting somewhat like caramel.
Makes 128 cookies.
These cookies may be frozen almost indefinitely if they’re properly packaged. I have to hide mine once they’re baked or they’ll never make it to Christmas. One year I made 2 batches, and found about 4 dozen that I’d overlooked in the freezer in October of the following year. Once thawed, they were wonderful!!!
Patti D Krause
I got this recipe from a very good friend, Donna Fiet, in the early 1970’s. I was visiting her and she was baking these cookies for her family. After I’d sampled several, I begged her for the recipe and she graciously gave it to me. It’s been a family favorite ever since. It’s especially precious to me because I have it in her handwriting. She died about 2 years later of a brain tumor. I’ve never seen a recipe like it, even though I searched for it online when I had misplaced the original recipe. It’s not necessarily a Christmas cookie, but we have them every Christmas along with several other family favorites.
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