Goose’s Feet Cookies? What a strange name, pronounced in Russian ‘gusinie lapki’. The name comes from the triangle shaped cookie which looks like a webbed goose foot, if you squint really hard. The name flows much better in Russian!
You can get creative with the design and use a fork to press indentations on the cookie for more detail, but I’m keeping it simple. Goose’s Feet Cookies are really easy and fun cookies to bake, and go perfectly with a cup of tea or coffee, plus they have a crazy name. What’s not to love?
This delicious recipe is so simple with only 5 ingredients, with only 2 steps until you’re rolling out the dough! Some recipes are more complex and might require cutting in cold butter or other complications, but this one is super easy and delicious.
Tvorog, quark or farmer’s cheese is a fresh cheese that can be bought in store, but can also be easy to make. For a really quick and easy shortcut recipe to make tvorog click here – Easy Tvorog Recipe. But in case you don’t have tvorog or don’t want to make it using the shortcut recipe, you can substitute with Farmer’s Cheese or even Cottage Cheese.
Russians find so many uses for tvorog as it is to Russians what mozzarella is to Italians. You can add some lemon zest or vanilla to the recipe, or even mix half-half raw sugar and white sugar just to change it up a bit.
"Goose's Feet Cookies " (Гусиные Лапки) - Farmer's Cheese Cookies
- 1 cup tvorog room temperature
- 1 cup butter softened to room temperature
- 1 cups flour
- 1 teaspoon baking powder
- 1/3 cup sugar
Using a hand mixer, beat butter and tvorog until smooth.
Using a wooden spoon, mix in the flour and baking powder with the butter mixture until it's soft and tender. The dough should not stick to your hands and will be very soft. Add more flour to the dough if necessary as you work it all together. You can refrigerate for a few hours to firm up the dough, as it is soft, but I'm impatient and just start right away!
On a lightly floured surface, roll out the dough approx 1/4" thick.
Cut out round circles from the dough. Put sugar on a plate and press only one side of the circle into the sugar. Press firmly so the sugar sticks to the dough, then fold circle in half. The sugar will always be folded together, inside of cookie, leaving the outside you are handling sugar free.
You now have a semi-circle piece of dough. Press firmly one side into the sugar and again fold the sugar into itself.
You now have a quarter circle. Press one side into the sugar and place the sugar side facing up on a baking sheet lined with parchment paper.
Bake for about 15 minutes at 180°C/350°F until they are puffed up and golden brown.