Sugar curd cookies
6 servings
40 minutes
Sugar cottage cheese cookies are a delicate and airy treat with a light creamy flavor. Its roots go back to European culinary traditions where cottage cheese is often used in baking for softness and rich taste. This cookie is perfect with tea or coffee, delighting with its subtle crunch and sweetness balanced by the tanginess of the cheese. The preparation technique makes it unique — folding the dough into several layers creates soft yet crispy edges reminiscent of feathers. Sugar caramelizes during baking to form a golden crust that makes the cookies especially appetizing. This treat can be served as a standalone dessert or adorned with jam and fruits, adding new flavor nuances.
1
The margarine is chopped and then grated on a coarse grater, mixed with strained cottage cheese, and salted.
- Margarine: 200 g
- Curd cheese (tvorog): 400 g
- Salt: to taste
2
After that, the mixture is combined with flour and baking soda, and then the dough is kneaded. The dough is rolled out and cut into circles.
- Wheat flour: 480 g
- Baking soda: 0.5 teaspoon
3
Each dough circle is dipped in sugar on one side, then folded in half so that the sugar is inside. This semicircle is again dipped in sugar on one side and folded as before.
- Sugar: to taste
4
The edges are notched to resemble feathers.
5
The resulting cookie is dipped again in sugar, then placed on a tray with the sugar side up and baked until done.
- Sugar: to taste
