SOFT FARMER'S CHEESE COOKIES - “Гусиные Лапки” (GEESE FEET) #SNACK #CHEDDAR
These well known Russian Soft Farmer's Cheese Cookies are delicate and flaky. The batter is made with virus spread and rancher's cheddar (ricotta can likewise be utilized), which results in a surface that looks like puff cake – fresh and brilliant outwardly with a large number of slight layers inside.
My Mom used to make these treats constantly, particularly when I was a young lady. Slavic individuals utilize rancher's cheddar from numerous points of view, and this is one of the ideal instances of joining such straightforward elements for an incredibly delightful treat. They are as yet one of my preferred treats.
These treats are regularly known by the very uniques name "Гусиные Лапки" (Geese Feet, articulated gusinie lapki), on account of their shape. They sure look like minor minimal webbed geese feet! The batter depends on rancher's cheddar, margarine, flour and eggs. How straightforward is that? It meets up in minutes and can be set aside a few minutes, since it needs time in the fridge to chill.
An ideal piece of flaky and delicate mixture, these treats are crunchy outwardly from being prepared into dazzling brilliant freshness, yet in addition from being dunked in sugar. Fill your treat containers with these dainty, fragile dears. They don't generally keep going long at my home, and there's just both of us until further notice:)
Ingredients :
- 1 cup butter chilled
- 7.5 - 8 oz farmer's cheese
- 2 cups all purpose flour
- 2 egg yolks
- 2 Tablespoons water cold or chilled
- 1/2 - 1 cup granulated sugar
Instructions :
- Grate the chilled butter on a box grater.
- Add the farmer's cheese and flour. Use your hands to quickly mix the ingredients together. It will be a very dry and crumbly texture.
- Add the egg yolks and water. Mix the dough and knead on the counter until it comes together.
- Form the dough into a disc and wrap it up in aluminum foil or parchment paper. Refrigerate for at least an hour.
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Break off part of the dough and roll it out thinly on a well floured surface.
- Use a biscuit cutter (about 3 inches), an overturned cup or glass (preferably with thin edgeor anything else that is round and will be able to cut through the dough and press out as much circles from the dough as possible.
- Save the scraps, scrunch them into a little ball and refrigerate until it's firm again.(Also keep the rest of the dough refrigerated when you're not using it.)
- Put the 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 the sugar again, fold it in half and press one of the sides in the sugar.
- Repeat with the rest of the dough. You will have 80-100 cookies, depending on the size that you make them.
- Place the cookies sugar side up on the prepared baking sheet. Bake for 20 - 25 minutes, until the cookies are puffed up and golden brown.
Notes
- Storing the Cookies
- Store the cookie dough in the refrigerator for 2-3 days, or in the freezer up to 3 months.Store the baked cookies at room temperature for 2-3 days in a closed box or container, or freeze up to 3 months in a freezer ziplock bag or an airtight container.
For more detail : http://bit.ly/2y0tNA9
