Crow's feet cottage cheese cookies

Step-by-step cooking

1. Step 1:

   

   How to bake Crow's feet cookies from cottage cheese? Very simple! First, prepare the necessary ingredients. Take the cottage cheese moist, soft, without small hard grains, with a fat content of 5-9%. Cottage cheese in briquettes is also suitable. You need a large, selected egg. Take the flour of the highest grade.

2. Step 2:

   

   Pre-frozen butter grate into a bowl on a coarse grater.

3. Step 3:

   

   Add cottage cheese to the butter and mix.

4. Step 4:

   

   Add the egg to the bowl, sift some of the flour with soda. Knead the dough. Next, add a little bit of the rest of the flour. Depending on the moisture content of the cottage cheese, the size of the egg flour may need more or less. Therefore, do not rush to pour all the flour at once. Look at the consistency. The dough itself will take as much flour as it needs.

5. Step 5:

   

   As a result, you should get a soft elastic non-sticky dough with small inclusions of small curd pieces.

6. Step 6:

   

   Roll the finished curd dough into a ball, wrap it in a film or in a bag and put it in the refrigerator for 30 minutes.

7. Step 7:

   

   Pour sugar into a plate. We do not add sugar to the dough itself, because we will form cookies by rolling the dough in sugar.

9. Step 8:

   

   Roll out the cooled dough on a floured table into a layer about 5 mm thick. The dough is very pliable, easily rolls out in the right direction, does not stick to the table. Use a glass to cut out circles from the dough. They can be any size depending on what size cookies you prefer.

10. Step 9:

    

    Put the cut-out circle of dough on one side on the sugar and press it with your fingers so that the sugar sticks well to the dough.

11. Step 10:

    

    Then fold the dough with the sugar side inside. Lower the resulting semicircle into the sugar again with one side.

12. Step 11:

    

    And fold in half again with sugar inside. Roll the resulting quarter in sugar on one side, and leave the other clean.

13. Step 12:

    

    Use a fork on the sugar side to make an impression so that the workpiece looks like a goose's foot.

14. Step 13:

    

    Transfer the blanks to a baking sheet lined with parchment. Bake the cookies in a preheated 180 ° C oven for 15 minutes, then another 10 minutes at 160 ° C until golden brown. The exact baking time depends on your oven. Make sure that the cookies do not burn from the bottom. If there is a Top + bottom + convection mode, it is better to bake on it, then the first 15 minutes of baking will be enough.

15. Step 14:

    

    Bon appetit!