Fudge Nut Cookies

Name: Fudge Nut Cookies
Ingredients: 2/3 cups Unsalted Butter; 2 cups Sugar; 2 whole Eggs; 1 cup Cottage Cheese; 2 teaspoons Vanilla Extract; 2-3/4 cups All-purpose Flour; 1/2 cups Baking Cocoa; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1/2 cups Finely Chopped Walnuts; 1/2 cups Granulated Sugar, For Rolling

12 ingredients

4 steps

Ingredients

2/3 cups Unsalted Butter
2 cups Sugar
2 whole Eggs
1 cup Cottage Cheese
2 teaspoons Vanilla Extract
2-3/4 cups All-purpose Flour
1/2 cups Baking Cocoa
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 cups Finely Chopped Walnuts
1/2 cups Granulated Sugar, For Rolling

Directions

1

Cream the butter and sugar until fluffy (8 minutes on high). Beat in the eggs, cottage cheese and vanilla.
2

Sift the flour, cocoa, baking powder, baking soda, and salt together. Slowly mix into the creamed mixture. Stir in the nuts. Chill dough overnight.
3

When ready to bake, line a couple of cookie sheets with parchment paper. Roll the dough into small balls (about 1 inch in diameter) and roll them in the granulated sugar. Place 2 inches apart on the prepared cookie sheets. Bake in a preheated 350 degree (F) oven for 11 to 12 minutes, or until set. Remove from pan and cool on a wire rack. Store in an airtight container. These freeze well.
4

Yield: 7 dozen 2-inch cookies