Cheese Cookies with Cottage Cheese

Baking and Desserts | Soviet cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Cheese cookies with cottage cheese.

Ingredients

Cottage cheese - 8.8 oz
Cheese Spread - 5.3 oz
Butter - 1.8 oz
Wheat Flour - 7.1 oz

Step by Step guide

Step 1

Place fresh cottage cheese (I buy farmer's cheese with 9% fat content, sold by weight) into a deep bowl, and grate cold butter into it: depending on how fatty your cottage cheese is, you may need more or less butter. On average, use 50 to 70 grams. Then grate cheese: I use Armenian Chnakh cheese - it is quite salty and firm, making it easy to grate. In principle, any cheese can work for this recipe, including the simplest Russian cheese, but after many experiments, I found that it's better to use young cheeses rather than aged ones, as the cookies turn out tender and light.

Step 2

Mix all three ingredients by hand, then gradually add the flour and knead the dough until it is quite firm.

Step 3

Roll the dough into a log about 4–5 cm in diameter, then cut it into pieces 1–1.5 cm wide. Lightly dust each piece of dough with flour and shape it into an oval. Place the cookies on a baking sheet lined with parchment paper, leaving a space of 2–3 centimeters between them. Bake in a well-preheated oven at 392°F for 10–15 minutes, or until a golden color appears on the surface of the cookies.