These sweet, beautiful cookies originate in Ukraine and Russia. Look for farmer's cheese in a local European import market. This recipe makes about 60 cookies.
Course: Dessert, Snack
Keyword: cheese, cookies
Servings: 60
Author: Beth Cato
Equipment
grater or food processor
pastry blender
3-inch round cutter or the top of a glass
parchment paper
saucer or bowl
Rolling Pin
Ingredients
1cupunsalted butter 2 sticks, chilled
8ozfarmer's cheese such as Ukrainian Tvorog cheese
2cupsall-purpose flour
2egg yolks
2-3Tablespoonswater
1 1/2cupswhite sugar
Instructions
Grate the butter using a hand grater or a grater attachment on a food processor. In a large bowl, use a pastry blender to cut in the cheese, which will be crumbly. Add the flour, followed by the yolks and water. Knead the dough until it comes together in a cohesive mass.
Form the dough into a disc and encase it in plastic wrap to chill for anywhere from an hour to several days.
When it's cookie time, preheat oven at 375-degrees. Line a large baking sheet with parchment paper. Place a small amount of water in a saucer or bowl. Measure the white sugar into a deep bowl.
Prepare a clean work surface with a dusting of flour. Break off some of the dough and roll it into a thin layer, like for a pie crust. Use the cutter to slice out 3-inch rounds; place the leftover and unused dough to chill in the fridge while cookies are shaped.
Dampen fingers in the prepared water. Brush wet fingers over one side of a dough round. Dip moist dough into the sugar to coat it. Fold in half with the sugared portion on the inside. Dampen fingers and stroke another folded side of the dough, and dip that in sugar. Fold a final time with the sugared section on the inside. Use wet fingers on outside of cookie and coat that in sugar, too. Gently press the pleats together to prevent them from unfolding during baking. Place formed cookie on sheet and repeat process with remaining rounds.
Bring together dough scraps, using a little water if needed, to roll out again. Use rest of dough to form cookies.
Bake in batches for 19 to 22 minutes, until puffed and set with a golden base. Store in a sealed container at room temperature.