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.