Farmer cheese cookies
These farmer cheese cookies are called “Gusinie Lapki” in russian which means “goose feet”. Cookies are named for their folded shape. Don’t they look like goose feet? Loaded with farmer cheese and covered in sugar these cookies are unforgettable treats for kids and adults.
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How to make Farmer Cheese Cookies
Ingredients
- farmer cheese
- unsalted butter room temperature
- all-purpose flour
- baking powder
- vanilla extract or vanilla bean paste
- pinch of salt
- granulated sugar for décor
What can I substitute farmer cheese with?
The main ingredient for cookies is farmer cheese, but ricotta or cottage cheese can also be used. You will need to squeeze out the moisture trough cheesecloth before using, as farmer cheese is denser and has almost no liquid.
Step-by-step instructions
In a mixing bowl, sift together all-purpose flour, baking powder and pinch of salt.
In a large bowl, mix farmer cheese, unsalted butter, vanilla extract (or vanilla paste). Add flour mixture and mix well.
Transfer dough to a plastic wrap, shape into a disk and wrap tightly. Refrigerate for at least an hour.
Tip from Marina: If you are not ready to bake cookies the same day, you can store cookie dough in the refrigerator for 2-3 days, or in the freezer for a few months.
Preheat oven to 375F degrees. Line a baking sheet with parchment paper.
Roll out dough 1/8 inch thick. Using a 4-inch cutter or overturned glass or cup, cut out rounds. Gather dough scraps, reroll and cut out more rounds.
Put granulated sugar into a bowl and press one side of the circle of dough into the sugar. Fold it in half to form a half moon shape. Press one side into sugar again, fold it in half and press on of the sides in the sugar. Repeat with the rest of the dough.
Place the cookies sugar side up on the prepared baking sheet. Bake 18-20 minutes, or until the cookies are golden brown.
Tip from Marina: I like to use Silikomart Air mat for baking cookies.
Transfer cookies to cooling wire rack, let cool completely. Cookies are best eaten the day they are made.
How to store
Store baked cookies at room temperature for 2-3 days in an air-tight container. In the freezer for up to 3 months in an air-tight container or freezer Ziplock.
Onother recipes ro try:
Farmer cheese cookies
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 2 packs or one pack farmer cheese 426-453 gr Friendship has packs of 213 gr or 453 gr
- 2 sticks unsalted butter room temperature 226 gr
- 3 cups all-purpose flour 360 gr
- 1 Tablespoon baking powder
- 1 teaspoon vanilla extract or vanilla paste
- pinch of salt
- ½ cup granulated sugar for décor
Instructions
- In a mixing bowl, sift together all-purpose flour, baking powder and pinch of salt.
- In a large bowl, mix farmer cheese, unsalted butter, vanilla extract (or vanilla paste).
- Add flour mixture and mix well.
- Transfer dough to a plastic wrap, shape into a disk and wrap tightly. Refrigerate for at least an hour.
- Preheat oven to 375F degrees. Line a baking sheet with parchment paper.
- Roll out dough 1/8 inch thick. Using a 4-inch cutter or overturned glass or cup, cut out rounds. Gather dough scraps, reroll and cut out more rounds.
- Put granulated sugar into a bowl and press one side of the circle of dough into the sugar. Fold it in half to form a half moon shape. Press one side into sugar again, fold it in half and press on of the sides in the sugar. Repeat with the rest of the dough.
- Place the cookies sugar side up on the prepared baking sheet. Bake 18-20 minutes, or until the cookies are golden brown.
- Transfer cookies to cooling wire rack, let cool completely. Cookies are best eaten the day they are made.
Do you use full fat 15%, farmer cheese or lowfat 9%? The specialty market nearby sells both.
I use full fat cheese. Low fat cheese may be runny,but you can still use it. I would recommend to add more flour then.