Curd cookies "Goose feet"
Content
What could be better than sweet, crispy, fresh cookies? Only cookies that are not only delicious but also incredibly healthy! Curd cookies "Goose Feet" are exactly that. It is rich in beneficial vitamins and microelements from cottage cheese and wheat, and the dough recipe is so easy that it will take no more than 20 minutes.
The taste of childhood
Goose Feet cookies are a favorite among adults and children. They're perfect for school tea parties, breakfast, or to treat unexpected guests. The recipe uses simple, readily available ingredients. If desired, you can add crushed nuts, poppy seeds, finely chopped dried fruit, and chocolate to the dough.
Goosefoot cookies acquire a unique flavor with the addition of various seasonings, such as cinnamon, nutmeg, vanilla, coconut flakes, and lemon or orange zest. To surprise children, you can tint the dough with food coloring. These colorful, delicate cookies are sure to be a hit.
The cookie recipe consists of the following ingredients:
- 200 grams of butter or baking margarine
- 200 grams of cottage cheese
- 2 cups flour (about 400 grams)
- 2 eggs
- Half a teaspoon of vanilla sugar
- A packet of baking powder
- 1 cup of sugar
- 2 tablespoons of clean water
Little secrets
Before you start making goosefoot cookies, it's worth learning a few little secrets that will make the recipe even easier. First, the butter or margarine needs to be frozen thoroughly. Second, when choosing cottage cheese, pay attention to the fact that it will determine the moistness of the cookies.
If you use low-fat, spreadable cottage cheese, the cookies will be drier and crispier than those made with full-fat, grainy cottage cheese. Full-fat farmhouse cottage cheese will make the cookies fluffy and moist, but you'll need to strain it through a fine sieve. You'll also need to sift the flour through a sieve to incorporate air.
Preparing the dough
Once all the details are taken care of, you can begin preparing the recipe. Quickly grate the frozen butter on a coarse grater and place it in a bowl. Add the grated cottage cheese, some of the regular sugar, all of the vanilla sugar, and sifted flour. Lastly, stir in the baking powder. All the ingredients must be ground, not simply mixed.
It's best to start with a wooden spatula, which will help the ingredients combine, and continue kneading with clean hands. If you follow the recipe correctly, you should get a thick, crumbly texture. Once this is achieved, you can add the egg yolks and cold, clean water.
Knead the dough until it no longer tears or separates, but becomes a homogeneous, satin-smooth mass. If you have time, let the dough rest. Wrap it in plastic wrap or place it in a plastic bag and put it in a cool place for an hour to an hour and a half. But if time is short, you can proceed straight to making the cookies.
Creating crow's feet
To form the cookies, roll out the dough and cut out circles. Dust your work surface with flour. Knead the dough a little in your hands to allow it to adjust to the warmth and become more pliable. Then roll it out into a sheet no more than 6 mm thick.
Using a floured cookie cutter, cut out circles approximately 8 cm in diameter. If you don't have a cookie cutter, you can use any dish: a mug, a wide glass, or a shot glass. Gather the remaining dough together, roll it out again, and cut out circles. Repeat this process until you run out of dough.
Place sugar in a flat plate. Dip each circle in sugar, ensuring the sugar adheres to one side of the dough. Fold the circle in half, dip it in sugar again, and fold it again. This should create triangles with a sugar filling. Sprinkle the tops of the cookies with sugar as well. Decorate the goosefoot cookies however you like. The recipe suggests creating a wavy edge, making slits, or leaving them as is.
Baking and serving
Bake the goose feet in a preheated oven at 180-190 degrees Celsius (350-375 degrees Fahrenheit). To prevent the cookies from sticking to the baking sheet and losing their attractive appearance, line it with parchment paper. Baking time should be adjusted individually, depending on the oven size and the number of cookies. Half an hour is usually sufficient. However, keep an eye on them to avoid overcooking them.
One of the great things about cookies is that they're equally delicious hot or cold. So, you don't have to wait for them to cool before you can dig in.
