This week's Tuesdays with Dorie recipe was hosted by Jacque of Daisy Lane Cakes. These cookies are made with a cottage cheese-based dough, and filled with a jam of your choice. I used blackberry preserves for mine, giving a bright purple color when you bite into them. Light, tasty, and not overly-sweet, these are a great snack or dessert.
The dough doesn't use eggs in it, so you can snack on it before cooking. Not something I'd really suggest, though. Eating raw cookie dough is usually a hidden treat for me - if nobody's looking, I can grab a spoonful and shove it in my mouth, swallowing before anyone sees. Usually it's delicious...in this case? Not so much. These cookies are definitely better cooked than they are raw.
I rolled these about 1/4 of an inch instead of 1/8-inch, giving the cookies a thicker texture. Even so, they gave me problems when I tried to fold them over and shape them, so a refrigerator/freezer is definitely your friend when working with this thin dough. If you make them thicker, add about 7 minutes to the cooking time, or until they're lightly golden on top.
Recipe: Baking: From My Home to Yours, by Dorie Greenspan, pp. 148-149