Cottage Cheese Cookies

for 25-30 cookies

COTTAGE CHEESE DOUGH (total ~640 g) Ingredients:

• Cottage cheese 200 g
• Whole eggs 55 g
• Butter 82% 100 g
• Baking powder 5 g
• All-purpose flour 280 g
• Vanilla 1 pod

Instructions:

1. Add the cottage cheese, whole eggs, vanilla seeds, and softened butter (20-22 °C / 68-72 °F) to the bowl of a stand mixer. Mix until a smooth and silky paste forms.
2. In a separate mixer bowl, combine the flour and baking powder.
3. Transfer the cottage cheese mixture to the flour mixture. Using a paddle attachment, knead until a smooth, pliable dough forms.
4. Between two sheets of parchment paper or acetate film, roll out the dough into a square (20×20 cm). Wrap it with cling film and leave it in the fridge for 3 hours to stabilize.

ASSEMBLY AND BAKING THE COOKIES Ingredients:

• Stabilized cottage cheese dough
• Sugar 180 g

Instructions:

1. Add the sugar to a shallow container.
2. Take the stabilized cottage cheese dough out of the fridge and roll it out to 4 mm thick.
3. Cut out circles from the dough using a round cutter d=5 cm.
4. Dip one side of each dough circle into the sugar. Fold each circle in half, then dip it into the sugar once again. Then fold it in half again, and dip the cookie in the sugar once more. You should end up with cookies that look like a quarter circle, made up of four layers with sugar in between and on top.
5. Transfer the cookies, sugar-side up, to a baking tray lined with parchment paper.
6. Bake the cookies in the oven preheated to 160 °C / 320 °F for about 25 minutes until golden. Let them cool down at room temperature.