Simple and delicious, these Gusinie Lapki Russian Cookies get their name from their resemblance to “goose feet”. The flaky texture means they’re best enjoyed shortly after baking.
Unless you’re one of the lucky (or smart) ones, most of you officially started your Christmas holidays today (apologies in advance to anyone reading this who works retail or through the holidays). Chances are you probably had to stop at the mall or grocery store on your way home and you’re just sitting down now to make a mental list of all the to-do’s you have left to do.
If doing some holiday baking is on your list, these adorable goose feet cookies are simple and fun to make. This cookie has a very mild flavour and is not overly sweet at all which is actually a refreshing contrast to all the other treats we’ve been and will be enjoying. With only one tablespoon of sugar in the dough, the bulk of sweetness comes from the sprinkle of cardamom-sugar at the final step.
This was the first time I had ever used cottage cheese in a cookie recipe. I actually spent most of my life detesting cottage cheese remembering it only as an oddly-textured food my mom would eat with strawberries or cantaloupe on one of those fad 80’s diets. How was that for a throwback? Low and behold, one reluctant taste of some cottage cheese that was left in the container and…it wasn’t what I had in my memory at all! Consider me converted! What the cottage cheese in combination with the brush of butter on both sides does is create a tender and flaky dough that is nothing short of delicious.
You could definitely get the kids to help put these together as the dough, once cut into circles, only requires two simple folds to form their shape. I think these are just too cute and you might even find yourself singing the 12 Days of Christmas while these geese feet are a laying. Fa la la!
enjoy | liz | xo
- 1 tbsp granulated sugar, plus 1 cup for rolling
- 3/4 tsp ground cardamom
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp (1 stick) unsalted butter, chilled and cut into 1/2-inch pieces
- 6 tbsp unsalted butter, melted for brushing
- 1 cup of 2% or 4% cottage cheese
- Using a food processor, add 1 tbsp sugar, flour, baking powder and salt. Process until combined, about 5 pulses.
- Drop chilled butter pieces into food processor and pulse about 10-15 times until pea-shaped balls form. Add cottage cheese and continue to process until dough forms.
- Divide dough in half and form each half into a mound. Wrap in plastic wrap and chill in refrigerator for 1 hour.
- After 1 hour, heat oven to 350 F. Line baking sheets with parchment paper.
- In a shallow bowl, combine 1 cup of sugar with cardamom. Set aside.
- Flour counter lightly. Roll each mound of dough into a 14-16 inch circle. Use a 3-inch round counter to cut dough into circles (dough scraps can be re-rolled once).
- Brush both sides of each circle with melted butter and dredge in sugar-cardamom mixture until both sides are coated evenly.
- Fold each circle in half and then half again (to make a quarter) and gently pinch at the corner to keep the cookie closed. Place on cookie sheets about 1 inch apart.
- Bake for 18-20 minutes until lightly golden, rotating sheets halfway through baking.
- Allow cookies to cool on sheet for 5 minutes before transferring to a wire rack to cool completely.
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