Goose Feet (Cottage Cheese Cookies)

I absolutely love these cookies. They’re quick, easy to make, and you get a generous batch. The only downside? They disappear at the speed of light. We call them goose feet because of how they look. For this recipe, you’ll need dry, crumbly farmer’s cheese (or whatever you call it where you live). This is not the creamy kind of cottage cheese that comes in a tub.

Instructions

Step 1 / 14

In a large bowl, mix the flour, baking powder, vanilla sugar, and a pinch of salt.

Step 2 / 14

Add the dry, crumbly farmer’s cheese and mix until it’s evenly distributed.

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Add the softened butter and knead into a smooth dough. This is easiest to do by hand.

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Wrap the dough in plastic wrap and refrigerate for 30 minutes.

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Preheat the oven to 180°C (350°F).

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Pour the coating sugar onto a plate or other shallow dish.

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Remove the dough from the fridge and roll it out to about 4–5 mm thickness.

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Use a glass or cookie cutter to cut out circles.

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Place one circle into the sugar and press it down lightly.

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Fold it in half, sugar side in, to make a semi-circle. Press it into the sugar again on both sides.

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Fold it in half one more time to make a little triangle with four layers of dough.

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Place the cookies on a parchment-lined baking tray.

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Repeat with the remaining dough.

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Bake for about 25 minutes, until golden.

Ingredients

Cottage cheese (the dry kind, farmer’s cheese style) – 500 g

Flour – 450 g

Softened butter – 225 g

Baking powder – 15 g

Vanilla sugar – 15 g

Salt – a pinch

Sugar – approx. 100–150 g

the hungry loop

Goose Feet (Cottage Cheese Cookies)

Instructions

Ingredients