Cottage cheese cookies «Crow’s feet» recipe with photos step by step

Prepare the butter in advance, it should not be soft, otherwise the dough will take in a lot more flour, thereby losing the softness of the finished cookies.

Combine the butter with the cottage cheese, rubbing the mass with a fork or a blender, the main thing is not to leave large lumps.

Add a large egg, and mix thoroughly.

Separately mix the flour, vanilla sugar, baking powder, having previously sifted everything, and enter the mass into the pre-prepared curd mixture.

Start kneading the dough, do it quickly enough. The dough should turn out soft, and not tight.

Form the finished dough into a ball, put it in a bag, and put it in the refrigerator for 30 minutes.

Roll out the dough into a layer, no thicker than two millimeters. If necessary, dust the table and the dough itself with flour if it sticks to the hands and rolling pin.

Using a glass or a special pastry mold, we cut out circles from the dough.

Pour the sugar into the plate, and dip the circle on one side. Fold it in half, always with the sugar side inside, and roll the half well in sugar. Fold the resulting folded cake again to make a triangle, and roll the resulting blank on both sides, while pressing it a little.

To get a picture of «crow’s feet», gently press the fork into our blanks.

We transfer the cookie blanks to the prepared baking sheet.

Our crow’s feet must be baked at a temperature of 190 degrees, for 15-20 minutes (adjust the time yourself, until a golden crust appears). Bon Appetit!