I finally had some time to spare : )
I am really bad at cookies. Maybe I haven’t had enough practice yet or maybe it’s just not my thing but it is certainly not my forte as of now. This recipe, however, is fail proof. The dough is so easy to make and consists of very few ingredients. I used to help my mom make a variation of these cookies as a child, and now that I’m old enough to make them all by myself, they’ve become a real comfort food and always remind me of my childhood. These cookies are crispy on the outside and soft and buttery on the inside. And they’re not overbearingly sweet, which I like.
(Yield: about 20 cookies)
150 g farmer cheese
150 g butter, melted
1/3 tsp baking soda
1 tsp vanilla extract
1 c all-purpose flour
1/4 c granulated sugar
1 tbsp ground cinnamon
Mix the cheese and butter in a bowl until fully combined. Then add the vanilla and baking soda (before adding to the mixture, splash with a few drops of white vinegar or lemon juice, to get it to fizz.) Stir. Then start adding flour: begin with a third of a cup and keep adding only until the dough comes together (the total amount should be around 1 cup, give or take a few tablespoons.)
The dough should be soft and not sticky to the touch. Cover the dough and refrigerate for 30 min.
After 30 min, preheat the oven to 320F. Cover a baking sheet with foil and set aside. Combine the sugar and cinnamon and set aside.Take the dough out of the fridge and divide in two. Take one half and form a ball. Roll out on a floured surface into an 8” by 6” rectangle. Sprinkle with half the cinnamon sugar all over, leaving 1/2” on the top sugar free.
Place on the baking sheet an inch apart. Repeat for the second half of the dough. Bake for 20-25 min until golden brown.