Cheese cookies with cottage cheese
10 servings
40 minutes
Cheese cookies with cottage cheese are a cozy treat inspired by Soviet cuisine, where the simplicity of ingredients combines with an amazing tenderness of flavor. The origins of this recipe date back to an era when housewives sought to create delicious pastries from available products. Butter gives the dough lightness, while cheese adds savory notes. A special texture is provided by the cottage cheese, making the cookies soft inside and crispy outside. These cookies are perfect for tea time, and their subtle salty taste pairs wonderfully with coffee or a warm milk drink. A great option for a family breakfast or a cozy evening with loved ones. They are quick to prepare, and the result delights with its combination of airiness and rich flavor.
1
Put fresh cottage cheese (I buy farmer's with 9% fat, loose) in a deep bowl, grate cold butter (it should be well chilled): depending on how fatty your cottage cheese is, the amount of butter may vary. On average, 50-70 grams. Then grate cheese: I use Armenian chanakh cheese - it is quite salty and hard, convenient for grating. In principle, any cheese can work for this recipe, including the simplest Russian cheese, but after many experiments, I concluded that it is better to use young cheeses rather than aged ones: the cookies turn out tender and light.
- Curd cheese (tvorog): 250 g
- Butter: 50 g
- Cheese: 150 g
2
Mix all three ingredients by hand, gradually add flour, and knead the dough: it will be quite stiff.
- Wheat flour: 200 g
3
Roll the dough into a sausage 4–5 cm in diameter, cut it into pieces 1–1.5 cm wide. Lightly coat each piece of dough in flour and shape it into an oval. Place the cookies on baking paper, leaving a distance of 2–3 centimeters between them. Put in a well-heated oven and bake at 200 degrees for 10–15 minutes or until the surface of the cookies is golden.
- Wheat flour: 200 g
