Fudge Nut Cookies

• 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

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

butter, sugar, eggs, cottage cheese, vanilla, allpurpose, baking cocoa, baking powder, baking soda, salt, walnuts, sugar

Taken from tastykitchen.com/recipes/desserts/fudge-nut-cookies/ (may not work)