Ingredients:

Curd – 200 g
Butter – 100 g
Egg – 1 pc.
Flour – 2.5 cups
Baking powder – 1 tsp
Sugar – about 100 g

Cooking:

1. Rub the cottage cheese through a sieve. This is necessary in order to get rid of lumps.
2. Butter (required (!!) at room temperature) mixed with cottage cheese. The butter should be so soft that it can be easily mixed with the curd into a homogeneous mass.
3. Add the egg and mix well.
4. Now add flour sifted with baking powder.
5. First, sift 1 cup of flour and mix thoroughly with a spoon. Then we sift the second glass and spread the dough on a work surface sprinkled with flour. Knead the dough. If necessary, add the remaining half a glass of flour. It all depends on the cottage cheese you choose, but I do not recommend taking the soft one. Knead the dough thoroughly, it will become very soft and pliable. Roll it into a ball and cover with a towel for 30 minutes.
6. When the dough has settled, we divide it into two parts for easy rolling.
7. The surface can also be sprinkled with a little flour.
8. Roll out the dough. The thinner you roll it, the smaller your cookies will be in size, so you set the optimal thickness yourself. Cut out circles with a glass.
9. Now the fun part. Pour sugar into a bowl or saucer and dip the circle on one side. Fold in half with sugar inside and again dip in sugar with one side. With the same side inward, fold the circle again and again dip in sugar with one side. We repeat the steps with all the circles. We cover the baking sheet with baking paper or foil (you can grease a little with oil). We lay out our future cookies with the sugar side up.
10. We send it to the oven preheated to 180 degrees for 15-20 minutes (depending on the size) until a golden crust appears.
11. Ready cookies remove the baking sheet and let cool. Serve with hot tea or coffee.