Howdy friends! Is it Spring where you live? We are starting to see green grass peeking through, and baby calves are running around in the warm sunshine! It is a fun, refreshing time of year. I am so excited to get outside more and start my garden and clean up my yard.
Meanwhile, we are still having the odd snow flurries, as Winter clings onto the weather, though with a feeble grip. When the snowflakes are fluttering, I do love to pop something into the oven. Make the house smell fabulous, and the extra warmth is welcome!
These vanilla twists are so delightfully light, yet filling – thanks to the protein-packed cottage cheese. They take a little more time to put together, but the simplicity of the recipe makes up for that! Plus, they are just plain yummy.
Mix the butter, flour, cottage cheese, and salt together gently with a pastry blender or fork.
Divide into two parts. Roll out each ball with a rolling pin, to about 1/4 inch thick. Cut each disk into 8 – 10 wedges.
Roll each wedge up – starting with the wide side. Sometimes they crumble a little, but it’s OK. They kind of ‘bake together’!
Bake on an un-greased cookie sheet for 20-25 minutes. Drizzle with a simple glaze.
2 cups flour
1 1/2 cups cottage cheese. (I use small curd, but any kind works!)
1 cup butter
Dash of salt
Mix all ingredients together gently with a pastry blender.
Divide into two equal parts. Shape into balls.
Roll out each ball to 1/4 inch thick.
Cut each disk into 8-10 wedges. Roll up each wedge, starting from the wide end.
Place on an un-greased pan, with the point underneath.
Bake at 350 for 20 minutes, or until the edges are starting to turn golden brown.
Cool and drizzle with glaze.
2 cups powdered sugar
3 Tablespoons softened butter
1 teaspoon vanilla
Mix well, add a tablespoon or two of milk to thin, as necessary.
YUM! Have you ever made twists like these? Want to try them this week?