Keep the ingredients as cold as possible.

You need little pieces of cold butter throughout the dough, which will make the cookies rise and form many layers of flaky dough by melting as the cookies bake. - Start with frozen butter. - Use egg yolks right out of the refrigerator. - Use cold water too, or even add ice to the water before measuring.

It's also important to keep the dough cold.

- Chill the dough first before rolling it out for at least an hour. If you're in a hurry, you can place it in the freezer for about 30 minutes. You can make the dough in advance. Store it in the refrigerator for up to 2 days or freeze for up to 3 months. (Double wrap the dough and store in a freezer bag.)

When rolling out the dough, place the dough you are not using back in the refrigerator to keep cold while you assemble the cookies.

Work quickly while working with the dough, so your warm hands don't melt the butter in the dough. Also, don't over work the dough. I often go one step further and place the baking sheet of cookie dough in the freezer for about 5 minutes so it's really cold before you bake the cookies. The warmer the dough gets, the more chance the cookies will ooze out a lot of butter while baking and the less flaky and puffy the cookies.

Save all the scraps of cookie dough and use it to make more cookies.

Save the scraps, scrunch them into a little ball and refrigerate until it's firm again. These cookies won't have as many layers or puff up as much, but they will still be delicious.

Soft Farmer's Cheese Cookies

Soft Farmer’s Cheese Cookies

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5 from 5 reviews

These popular Soft Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.

Author: Olga's Flavor Factory
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 100 minutes
Yield: 90 cookies 1x
Category: Dessert

Ingredients

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1 cup butter (chilled)
7.5 - 8 oz farmer's cheese (ricotta or cottage cheese can be substituted)
2 cups all purpose flour
1/4 teaspoon salt
2 egg yolks
2 Tablespoons water (cold or chilled)
1/2 - 1 cup granulated sugar

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Instructions

Add the flour and salt to a large mixing bowl.
Grate the chilled butter on a box grater, coating the butter flakes in the flour every so often, so it doesn't clump together.
Add the farmer's cheese and mix to combine.
Whisk the eggs yolks and water slightly, then add to the dough. Use your hands to quickly mix the ingredients together. Quickly knead it until it comes together.
Form the dough into a disc and wrap it up in parchment paper or aluminum foil. Refrigerate for at least an hour.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
Cut the dough into quarters, then, working with one portion at a time, roll it out thinly on a well floured surface. (Keep the rest of the dough in the refrigerator so it stays cold.)
Use a biscuit cutter (about 3 inches), or an overturned cup or glass (preferably with thin edge) to cut through the dough and press out as much circles from the dough as possible.
Save the scraps, scrunch them into a little ball and refrigerate until it's firm again.
Put the sugar into a bowl and press one side of the circle of dough into the sugar.
Fold it in half to form a half moon shape. Press one side into the sugar again, fold it in half and press one of the sides in the sugar.
Repeat with the rest of the dough. You will have 80-100 cookies, depending on the size that you make them.
Place the cookies sugar side up on the prepared baking sheet. Bake for 20 - 25 minutes, until the cookies are puffed up and golden brown.

Notes

Storing the Cookies

Store the cookie dough in the refrigerator for up to 2 days, or in the freezer for up to 3 months. (If freezing, wrap the dough in parchment paper or foil and then also place in a freezer storage bag.)
Store the baked cookies at room temperature for 2-3 days in a closed box or container, or freeze up to 3 months in a freezer ziplock bag or an airtight container.

Farmer's Cheese

Most store bought farmer's cheese is sold in 7/5 oz packages, which is why I use this awkward amount in this recipe. When I use homemade farmer's cheese or ricotta, I use 8 oz. It's a very slight difference, and won't matter in the recipe. It will all even out when you roll out the dough and you'll use a bit more or less flour.

If you use ricotta or farmer's cheese, be sure to drain it, even squeeze out all excess moisture before adding it to the dough.

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/soft-farmers-cheese-cookies-geese-feet/