Cookies with raspberries and cottage cheese

1. The softened butter (and for this it must first be taken out of the refrigerator and held at room temperature) is placed in a deep bowl. We also add cottage cheese and granulated sugar there. Mix everything well, rub it with a tablespoon. After sifting the flour, add it to the butter-curd mass, also pour the specified amount of soda and a little salt. Knead the soft dough. It will stick to your hands a little - this is normal. We form the finished dough into a ball, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

2. At this time, we prepare the filling, for which we sort out the raspberries, removing all the bad berries. We transfer the good ones to a suitable container. After the raspberries fall asleep with sugar and knead with a pestle. you can also chop the berries with a blender.

3. Time has passed - we take the dough out of the refrigerator and divide it into three parts. We leave one, and return two to the refrigerator. The left part is rolled out into a thin layer on the work surface dusted with flour. Trim the edges evenly and cut the resulting rectangle into squares with a side of about 5 cm.

4. We put a little raspberry filling on each square. In a cup, whisk the protein with water and with this mixture lubricate the opposite ends of the squares, and then fasten them. We do this only with two opposite corners to get a "half-open envelope".

5. We cover the baking sheet with baking paper and put cookies on it. Lightly press on top to make the cookies flatter and reduce the probability of opening the envelope during baking to a minimum. Put the baking sheet in a preheated oven to 200 degrees for 20 minutes - until lightly browned and golden.

6. Cool the finished cookies, then sprinkle with powdered sugar, and then serve on the table.

Have a nice tea party!