Easter cottage cheese cookies "Nests"
10 servings
45 minutes
Easter cottage cheese cookies 'Nests' are a delicate and airy treat that has become a symbol of the Bright Resurrection holiday in Russian cuisine. Its origin is linked to the tradition of gifting baked goods in the shape of nests, symbolizing rebirth and new life. This cookie has a soft texture thanks to the cottage cheese, while the combination of buttery dough and fragrant vanilla sugar fills it with a refined taste. Whipped cream with cocoa complements the sweetness of the dessert, creating a contrast between tenderness and richness. Almond dragee placed in the center of the 'nest' makes it special – miniature 'eggs' highlight the Easter spirit. This cookie is not just a treat but a true work of art that can adorn the festive table and bring a cozy mood.
1
Take the butter out of the fridge for an hour to soften it.
- Butter: 125 g
2
Mix butter with sugar using a mixer until the sugar completely dissolves and the butter becomes fluffy.
- Butter: 125 g
- Brown sugar: 150 g
3
Add 1 egg and vanilla sugar, mix everything again.
- Chicken egg: 1 piece
- Vanilla sugar: 10 g
4
Mix the flour with the baking powder in a separate bowl.
- Wheat flour: 350 g
- Baking powder (raising agent): 1 teaspoon
5
Blend the cottage cheese into a smooth mass.
- Semi-fat curd cheese (9%): 50 g
6
In a mixing bowl, place butter with sugar, add cottage cheese, sprinkle in flour, and mix everything thoroughly until smooth.
- Butter: 125 g
- Brown sugar: 150 g
- Semi-fat curd cheese (9%): 50 g
- Wheat flour: 350 g
7
Cover the prepared dough with plastic wrap and refrigerate for 1 hour.
8
Make balls the size of a ping-pong ball from the dough.
9
Place them in the form at a distance from each other and press down slightly.
10
Make a dent in each cookie by gently pressing it with the bottom of a glass to create a nest.
11
Place the cookie mold in a preheated oven at 180 degrees for 15 minutes.
12
Meanwhile, prepare the cream. Take the cream out of the fridge and whip it with powdered sugar and cocoa until fluffy.
- Whipping cream 33%: 200 ml
- Cocoa powder: 3 tablespoons
13
Slightly cool the cookies on a rack, and place the cream in a pastry bag.
14
Draw a pattern of intertwined sticks in a circle with a thin stream of cream.
15
Place 3 eggs in the center of each cookie. The cookie is ready!
- Sugared almonds (dragees): to taste
