Introduction: Farmer's Cheese Cookies
These cookies are deliciously crunchy on the outside and soft with a nice bit of sour on the inside. Perfect with a cup of coffee.
- 125 g. Farmer's cheese (Curd)
- 150 g. Flour
- 100 g. Softened Butter
- Pack of Vanilla Sugar (or a splash of extract)
- 50 g. Sugar
This makes a dozen cookies
I bought the farmer's cheese as "tvorog" in my local Russian shop. You can use cottage cheese or ricotta, just make sure that you drain it really well.
Step 1: Add Butter and Vanilla Sugar to the Curd
Step 2: Blend Them Together
Step 3: Add Flour and Knead Until a Dough Forms
The less you knead the crunchier and softer your cookies will be
Step 4: Let Your Dough Chill Out in the Fridge for an Hour
This will make the dough easier to handle
Step 5: Heat the Oven to 180°C
Step 6: Roll Out Your Dough
It should be pretty thin, like the thickness of the walls of a cup.
I recommend rolling it out on a baking sheet so it won't stick.
Step 7: Cut the Dough Into Circles
With a glass or cookie cutter
Step 8: Pour the Sugar Into a Plate for Dipping
Step 9: Dip Both Sides of Your Cookie
Step 10: Fold in Half
Step 11: And Again
Step 12: Pop Them Into the Oven Until Golden Brown
About 20 minutes
Participated in the
Cookies Speed Challenge