I always look for new farmer’s cheese uses. Usually it ends up on my sourdough bread, topped with honey (yumy!) but often I am not able to finish entire package before the expiration date. You can see where my problem is.. Also I often think loudly about my food related problems, among others, and one day my Russian friend told me about farmer’s cheese cookies that they used to eat with afternoon tea.
These cookies are surprisingly easy to make. Kneading is almost nonexistent, the dough, once chilled, roll easily, folding process is quick and the taste mmmm… I can’t talk with full mouth!
The recipe was adapted from Olga’s Flavor Factory.
- 2 sticks butter (chilled)
- 7.5oz Farmer’s Cheese (you can buy it in organic section or Russian/Polish stores)
- 2 cups flour
- 2 eggs yolks
- 2 tbsp of cold water
- 1/2-1 cup sugar
- In a big bowl grate the butter, add Farmer’s Cheese and flour.
- Using hands mix well all ingredients until crumbly texture is formed.
- Add yolks and water to the formed crumbs, and again work with your hands until it comes together.
- Knead for a minute, until the ball can be formed.
- Flatten the ball to make a disc, cover with aluminum foil or plastic wrap and refrigerate for at least 1hr.
- After refrigeration take part of the dough and roll it on floured surface, until it’s about 1/8in thick. Keep the rest of the dough in the fridge until you’re ready to use it.
- With cookie cutter cut out the circles. Mine is ~3in diameter.
- Put sugar in a bowl, take the circle and sprinkle some sugar on one side – fold in half, sugar side should be inside – sprinkle some sugar on one side and fold in half again, sugar side should be inside – sprinkle some sugar on the top and place on a baking sheet lined with parchment paper. Sugar side up.
- Bake cookies for 20-25minutes in 375°F.