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.
Supplies
- 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.
Add Butter and Vanilla Sugar to the Curd
Blend Them Together
Add Flour and Knead Until a Dough Forms
The less you knead the crunchier and softer your cookies will be
Let Your Dough Chill Out in the Fridge for an Hour
This will make the dough easier to handle
Heat the Oven to 180°C
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.
Cut the Dough Into Circles
With a glass or cookie cutter
Pour the Sugar Into a Plate for Dipping
Dip Both Sides of Your Cookie
Fold in Half
And Again
Pop Them Into the Oven Until Golden Brown
About 20 minutes