Do you know which cookies your mom loved when she was little? Delicate and crispy, with a thin caramel crust? Do you know what she dragged from the plate while no one sees, while it’s still hot, although she is not allowed to? And if I ate one cookie, it was impossible to stop, it was so delicious! Ask her to cook goose feet cookies with you – a simple cottage cheese cookie.
Do you know which cookies your mom loved when she was little? Delicate and crispy, with a thin caramel crust? Do you know what she dragged from the plate while no one sees, while it’s still hot, although she is not allowed to? And if I ate one cookie, it was impossible to stop, it was so delicious! Ask her to cook goose feet cookies with you – a simple cottage cheese cookie.- Prep time: 10 minutes + 30 minutes’ chilling
- Cook time: 15 minutes
- Makes: 25-30
- Difficulty: easy
- Course: pastry
- Cookware: 7cm round cutting mould, parchment paper
- Cuisine: cooking with mom
Ingredients
- 200 g small curd cottage cheese
- 100 g soft butter
- 1 egg yolk
- 170 g flour
- ½ tsp baking soda
- ¼ tsp salt
- 100 g sugar
Cooking method
Step 1
Put all ingredients except sugar in a large bowl and knead the dough until smooth. The dough should be soft and slightly sticky. Wrap the dough in foil and put in the refrigerator for 30 minutes. Cover the baking tray with parchment. Pour sugar into a deep bowl and set aside.
Step 2
Heat the oven to 180°C. Divide the cooled dough into four equal parts. Sprinkle the work surface with flour. Roll out the first piece into a 3 mm circle. Cut out circles with a cutting mould. Dip each circle on one side in sugar. Then fold in half with sugar inside. Dip one side of the cookie in sugar again and fold in half again. Dip the finished “foot” in sugar on one side. Place the foot on a baking sheet with the clean side down and the sugar side up. Repeat with the rest of the dough.
Step 3
Make two cuts on each cookie with a knife. So that “fingers” appear on our “foot”. Bake cookies for 15-20 minutes. Immediately remove cookies from the parchment, put on a dish, and leave to cool.
My tips and tricks:
If you haven’t found small curd cheese, it would be better to grind it. If you want, use the old-fashioned method and grind it through a sieve, but if you want take a blender: swish and you’re done! It will be easier to work with grated cottage cheese – the dough will knead faster, and will be smooth and even.
- 200 g small curd cottage cheese
- 100 g soft butter
- 1 egg yolk
- 170 g flour
- ½ tsp baking soda
- ¼ tsp salt
- 100 g sugar
- Put all ingredients except sugar in a large bowl and knead the dough until smooth. The dough should be soft and slightly sticky. Wrap the dough in foil and put in the refrigerator for 30 minutes. Cover the baking tray with parchment. Pour sugar into a deep bowl and set aside.
- Heat the oven to 180°C. Divide the cooled dough into four equal parts. Sprinkle the work surface with flour. Roll out the first piece into a 3 mm circle. Cut out circles with a cutting mould. Dip each circle on one side in sugar. Then fold in half with sugar inside. Dip one side of the cookie in sugar again and fold in half again. Dip the finished “foot” in sugar on one side. Place the foot on a baking sheet with the clean side down and the sugar side up. Repeat with the rest of the dough.
- Make two cuts on each cookie with a knife. So that “fingers” appear on our “foot”. Bake cookies for 15-20 minutes. Immediately remove cookies from the parchment, put on a dish, and leave to cool.