Today I'm sharing a recipe for incredibly delicious, flaky cookies with a tender texture and wonderful aroma. These cookies are made from a cottage cheese dough — many of you are probably familiar with cottage cheese cookies called "Ushki". Today's cookies, however, are savory rather than sweet, have a slightly different dough, and are topped with various sprinklings. I used white and black sesame seeds, as well as flaxseed and curry. My personal favorites were the white sesame and flaxseed versions, followed by the black sesame, with the curry coming in last. Feel free to experiment with other toppings to your taste — caraway seeds, cumin, sunflower or pumpkin seeds, paprika, and so on. It's going to be delicious!
Ingredients:
- 200 g cottage cheese
- 200 g butter
- 1 egg
- 1 tsp baking powder
- 2 tsp sugar
- 1 tsp salt
- 300–350 g flour
- Also:
- egg for brushing
- sesame seeds, flaxseed, curry (or other toppings)
How to cook savory cottage cheese cookies
Place the softened butter and cottage cheese in a bowl. I used 82% fat butter and 9% fat cottage cheese — mine was a curdy style, but smooth cottage cheese will work just as well.
Turn the mixture out onto a floured surface and gather the dough into a ball. Try not to knead it — work it as little as possible, just enough to bring it together.
Transfer to a baking sheet lined with parchment paper. Brush with a lightly beaten egg and sprinkle with your toppings. To help the toppings stick and not fall off later, I do the following — I gently press each cookie with four fingers laid flat, using light tapping motions.
As an experiment, I rolled some of the cookies thinner — they turned out tasty too, but I preferred the thicker ones, since they have more of that tender, soft center. So I wouldn't recommend rolling them too thin. Store the cookies in a tightly sealed container — the fresher they are, the more delicate, soft, and delicious they are inside.
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