Cottage cheese cookies in the funny shape of goose feet

cheesecake goose feet

Goose feet are crisp and delicious cheese cookies. Why such a funny name for these cookies? Because in shape they resemble  just such membranous goose feet.  The addition of butter and cheese makes the texture of the baked dough very reminiscent of puff pastry. We can also use the basic dough for other baked goods, such as strudel or tart. Thanks to the fact that it contains no sugar it will work well in both sweet and salty dishes.

Ingredients

100 g cold butter

200 g semi-skimmed cottage cheese

250 g cake flour

2 egg yolks

1 teaspoon baking powder

a pinch of salt

grated lemon peel

100 g of sugar, preferably coarse sugar, but regular can also be

Making

Sift flour into a bowl, add baking powder, salt and grated lemon peel. Mix everything thoroughly.  Grate the cold butter on a coarse mesh grater directly into the flour.  Try to do it as quickly as possible, so that the butter does not melt. The butter should be firm, we can even frost it slightly before grating.  Next, grate the curd into the flour. Add the egg yolks and, using your hands, quickly mix the dough until all the ingredients  begin to come together. Dump the dough on the countertop and knead briefly. We form a ball from the dough, wrap it in cling film and put it in the refrigerator for at least an hour (we can store the dough in the refrigerator for up to 2 - 3 days).

We turn on the oven and set it to 180°C. Line a baking sheet with baking paper.

Lay the baking sheet with baking paper.

We roll out the cooled dough thinly on a floured pastry board. Using a glass or a mold, cut circles out of the dough.  Roll the remaining dough into a ball, wrap in plastic wrap, and place back in the refrigerator.

Place the dough in the refrigerator.

Pour the sugar into a bowl. Place the disc of dough with one side on the sugar, press lightly to make the sugar stick. Fold in half, with the side with the sugar to the center (you will get "half moons"). Again dip only one side in the sugar and again fold in half with the sugar to the center We will get "triangles", which we also dip in the sugar on one side and finally place on the baking tray with the sugar side up. Repeat all the steps with the rest of the dough.

Bake the cakes for about 30 minutes, until they slightly "open" and brown.

Tasty!

also check

Cheese dry cookies with or without tomato jam

serowe-wytrawne-ciasteczka-z-pomidorowym-dzemem-lub-bez

Carnival rosettes or festive fried cookies

rozetki-karnawalowe-lub-swiateczne-smazone-ciasteczka

Bunny cinnamon cookies

ciasteczka-cynamonowe-zajaczki

Crispy tea cookies with rooibos, oranges and chocolate

kruche-herbaciane-ciasteczka-z-rooibos-pomaranczami-i-czekolada

Comments

Dorota 2021-04-19 09:52:49

Dzień dobry,
ten przepis znam z książki "Mamuszka" Olii hercules i nosie nazwę "Berlińskie ciasteczka". Podobno w oryginalne dodaje się margaryną, ale zawszę robię z masłem. Ciasteczka są bardzo dobre nie za słodkie, a za razem pysznie twarogowe.
Piękny blog!

Response

TajemniceSmaku 2021-04-19 17:49:57

Mam tę książkę! Aż musiałam zajrzeć, faktycznie... jak ja mogłam to przeoczyć 😉 Olia w swoim przepisie używa margaryny, ale podkreśla, że na Ukrainie przez kryzys za czasów radzieckich przywykli do margaryny, więc jeśli chcemy możemy zastąpić ją masłem 😉 Bardzo lubię książki Olii, jednym z ulubionych przepisów są "Pampuszky", też mam na blogu. Pozdrawiam serdecznie 🙂

Response

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