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 Cottage Cheese Cookies Recipe
I suggest cooking curd dumplings in a hurry when there is little time for cooking. It is not a shame to put this confection on a festive table, making only a more festive decoration with glaze.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Cottage cheese of good quality and taste, soft butter and sugar, chicken egg grind into a homogeneous and fluffy mass using a mixer or blender-puree. To taste, you can add vanilla sugar.
    Cottage cheese of good quality and taste, soft butter and sugar, chicken egg grind into a homogeneous and fluffy mass using a mixer or blender-puree. To taste, you can add vanilla sugar.
  2. Add kefir (sour cream or yogurt), mix.
    Add kefir (sour cream or yogurt), mix.
  3. Sift wheat flour with baking soda. The amount of flour indicated is approximate, you can add some amount to get the desired consistency of the dough! Pour the flour in portions of several tablespoons, continuing to knead the dough after each serving.
    Sift wheat flour with baking soda. The amount of flour indicated is approximate, you can add some amount to get the desired consistency of the dough! Pour the flour in portions of several tablespoons, continuing to knead the dough after each serving.
  4. The finished dough is sticky in consistency, but you do not need to beat it with flour! Lightly moisten your hands with vegetable oil, roll the dough into a ball, put it in a bowl, cover with a film and send it to the refrigerator until it cools (1-1.5 hours).
    The finished dough is sticky in consistency, but you do not need to beat it with flour! Lightly moisten your hands with vegetable oil, roll the dough into a ball, put it in a bowl, cover with a film and send it to the refrigerator until it cools (1-1.5 hours).
  5. Roll out the dough on a lightly floured silicone mat 2-3 cm thick, cut out circles from the dough. (If the dough sticks when rolling, add flour, but do not beat it so that the crumpets are not dry and firm!). Cold cakes rise better in a hot oven, and when rolling out the dough, less flour is required to sprinkle the mat.
    Roll out the dough on a lightly floured silicone mat 2-3 cm thick, cut out circles from the dough. (If the dough sticks when rolling, add flour, but do not beat it so that the crumpets are not dry and firm!). Cold cakes rise better in a hot oven, and when rolling out the dough, less flour is required to sprinkle the mat.
  6. From the curd dough, you can form a sausage, pinch off portions and form crumpets, pricking the top with a fork. Preheat the oven to 180 °C, bake the crumpets until golden brown and ready (the dough should be dry!) about 20-30 minutes. The baking time is individual for each oven!
    From the curd dough, you can form a sausage, pinch off portions and form crumpets, pricking the top with a fork. Preheat the oven to 180 °C, bake the crumpets until golden brown and ready (the dough should be dry!) about 20-30 minutes. The baking time is individual for each oven!
  7. The top of the crumpets can be sprinkled with powdered sugar or poured with a ready-made glaze to your taste.
    The top of the crumpets can be sprinkled with powdered sugar or poured with a ready-made glaze to your taste.
  8. Enjoy with tea and coffee.
    Enjoy with tea and coffee.
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