“Goose Feet” Cookies with Curd Cheese
Delicious little cookies made with curd cheese aka Twaróg, with an interesting name. With their flaky texture, they really remind of French pastry but also reminds me of polish crapes stuffed with curd cheese, always take me back home.
I believe the name just comes from the look of them and makes them corky and fun. They are quite popular and a lot of people in Poland thinks about their childhood while eating those. I don’t have those memories as I got my hand on the recipe quite recently, but I absolutely adore them. They are small one or two bite-size cookies that will just disappear in no time.
I made different recipes of those cookies but had to add some vanilla sugar with real vanilla extract and powder sugar to make them tad sweeter, as I like a combination of curd cheese with vanilla and an I have a bit of a sweeter tooth.
As usual, I’m sending you to polish shop near you for the main component – the cheese. Twaróg (curd cheese) is a big thing back in Poland. We love it on its own with some yoghurt and jam or honey, with crapes, as a spread for bread with radish and cucumber or simply over buckwheat. I was surprised to see it in the local shops as well like Asda or Lidl.
“Goose Feet” Cookies with Curd Cheese
Ingredients
- 2 cups Plain Flour
- 250 g Curd Cheese
- 200 g Unsalted Butter
- 2 Egg Yolk
- 1/2 cup Icing Sugar
- 12 g Vanilla Sugar
Extra
- 1 Egg
- 1/4 cup Sugar
Instructions
- Cut cold butter roughly into cubes and place in a large bowl with cheese, egg yolks, vanilla sugar, flour and icing sugar sifted through a sieve. Combine all the ingredients together with your hands and knead the dough until is nice and smooth.
- Place in a fridge for 30 min. After chilling time, start rolling the dough on a working surface generously dusted with flour. This dough is quite sticky so don’t be afraid to use more flour if necessary. You can also do this in parts. Let’s say 1/3 of the dough at the time. Roll it as thin as possible, maximum 0.5 cm thick.
- Preheat oven to 180C, no fan.
- Using a round cutter or a large drinking glass cut out the shapes from the dough. Fold each circle in half twice to make a rounded triangle. Continue until all the dough is finished.
- Place the cookies onto the baking tray laid with non-stick parchment paper, leaving some space between them. Brush each cookie with beaten egg and sprinkle some sugar on top. Place in the oven and bake for 15 to 18 min. I usually bake in baches as you should end up with around 64 cookies.
- Enjoy fresh the same day. Keep in air tight container if you want to save them for the second day.