Russian goose feet cookies (cottage cheese cookies "Gusinye lapki")
Moist, soft, with a slightly crispy top layer are the Russian goose feet cookies with cottage cheese. They taste incredibly tender and heavenly delicious. Moreover, with this recipe, the cottage cheese cookies "Gusinye lapki" are easy and quick to make with few ingredients. No wonder they are one of the most popular Russian cookies.
Servings 80 cookies
Ingredients
- 250 g tvorog cold
- 250 g butter cold
- approx. 120 g sugar
- approx. 240 g flour
- 7 g baking powder
- 1 pinch of salt
- flour for the work surface
Instructions
- Mix flour, baking powder and salt. It is best to first take about 20 g less flour than indicated and add the rest when kneading the dough.
- Add cold butter and quickly chop it finely. You can do it in a mixer or keep rolling butter in flour and grate it with a grater.
- Add tvorog and knead it briefly and briskly to a soft, slightly sticky, roughly homogeneous dough. If the dough is too sticky, add more flour. Cover the dough and chill for 30 minutes.
- Roll out the dough on a floured work surface to about 3 mm thick and cut out round cookies, for example with a drinking glass or a round cookie cutter.
- Put sugar in a bowl. Roll one side of each cookie in sugar, then fold the circle into a semicircle with the sugar side in. Roll the semicircle again with one side in sugar and then fold it with the sugar side in to form a triangle. Roll the triangle with one side in sugar and press the tines of a fork on the round sugar side of the triangle, possibly rolling the tines in flour each time beforehand.
- Spread the resulting goose feet cookies on a baking sheet lined with baking paper and bake them in a preheated oven at 180 °C top and bottom heat for about 20 minutes.
Notes
- I took butter out of the fridge, cut it into pieces and then put it in the freezer for a short time before starting to knead the dough.
- Use as little flour for the dough as possible. The amount of flour specified may vary. The dough must be soft and slightly sticky.
- Do not knead the dough too long, but only briefly to a roughly homogeneous consistency, so that the cottage cheese cookies later taste tender and not dry.
- Do not bake the goose feet cookies longer than necessary so that they taste soft and moist. After baking, they should be a light golden yellow color and not too brown.
- Note the detailed tips and tricks for making the Russian cottage cheese cookies "Gusinye lapki" at the top of the post.