Soft Farmer’s Cheese Cookies – “Гусиные Лапки” (Geese Feet)

These mainstream Russian Soft Farmer's Cheese Cookies are delicate and flaky. The mixture is made with virus spread and rancher's cheddar (ricotta can likewise be utilized), which results in a surface that looks like puff baked good – fresh and brilliant outwardly with a huge number of slim layers inside.

These treats are regularly known by the very uniques name "Гусиные Лапки" (Geese Feet, articulated gusinie lapki), as a result of their shape. They beyond any doubt do look like modest minimal webbed geese feet! The mixture depends on rancher's cheddar, margarine, flour and eggs. How basic is that? It meets up in minutes and can be set aside a few minutes, since it needs time in the fridge to chill.

An ideal sizable chunk of flaky and delicate mixture, these treats are crunchy outwardly from being heated into ravishing brilliant freshness, yet additionally from being plunged in sugar. Fill your treat containers with these dainty, fragile sweethearts. They don't normally keep going long at my home, and there's solitary both of us for the present:)

Rancher's cheddar is a famous delicate cheddar in the Russian cooking. It's called tvorog (творог), in Russian. It has a comparative taste and surface of ricotta as well as curds. It is utilized in many, numerous Russian formulas.

They taste SO great when regardless they're warm, we normally complete off a bit when they are cool enough to bite with a virus glass of milk of some tea or espresso. They are additionally flawless to take with you for nibble at your mid-day break at work or notwithstanding when you travel.

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Ingredients

• 1 cup butter, chilled
• 7.5 oz farmer’s cheese
• 2 cups all purpose flour
• 2 egg yolks
• 2 Tablespoons water, cold or chilled
• 1/2 – 1 cup sugar

Instructions

1. Grate the chilled butter on a box grater.
2. Add the farmer’s cheese and flour. Use your hands to quickly mix the ingredients together. It will be a very dry and crumbly texture.
3. Add the egg yolks and water. Mix the dough and knead on the counter until it comes together.
4. Form the dough into a disc and wrap it up in aluminum foil or parchment paper. Refrigerate for at least an hour.
5. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
6. Break off part of the dough and roll it out thinly on a well floured surface.
7. Use a biscuit cutter (about 3 inches), an overturned cup or glass (preferably with thin edges) or anything else that is round and will be able to cut through the dough and press out as much circles from the dough as possible.
8. Save the scraps, scrunch them into a little ball and refrigerate until it’s firm again.(Also keep the rest of the dough refrigerated when you’re not using it.)
9. Put the sugar into a bowl and press one side of the circle of dough into the sugar.
10. Fold it in half to form a half moon shape. Press one side into the sugar again, fold it in half and press one of the sides in the sugar.
11. Repeat with the rest of the dough.
12. Place the cookies sugar side up on the prepared baking sheet. Bake for 20 – 25 minutes, until the cookies are puffed up and golden brown.

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