These cookies are inspired by the traditional Ukrainian pastry, called Sochniki. They were common, back in the old days. They were usually very huge in size, filled with farmers cheese filling.
This cookie dough is crispy, while the inside is creamy; it makes a great combination.
This recipe makes about 80 large cookies; if you don’t plan on sharing, you might want to cut the recipe. I didn’t mind making a ton of them. Took some to a friend’s house and the rest to camp, they will be gone before you know it.
You can find the farmers cheese in most European markets or make your own homemade farmers cheese in under 10 minutes.
Other Farmers Cheese Recipes to Try
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- 16 oz Cream Cheese room temperature
- 2 lb Farmers Cheese
- 1 Egg
- 1 cup Sugar
- 2 cup Butter room temperature
- 3 Eggs
- 1/2 cup Sugar
- 7 cup Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 1 Egg topping
- 1/2 cup Sugar topping
- For the filling, combine together cream cheese, farmers cheese, egg and sugar in a bowl.
- Set ingredients aside, as you work on the cookie dough.
- In a bowl, combine butter, eggs, sugar and whisk it together until well combined.
- To the whisked ingredients, add 2 cups of flour, baking powder and salt, whisk to combine.
- Keep on adding a few cups of flour into the mixture, until all mixture is combined together.
- Roll out the dough into 1/4 inch in thickness, cut out a round shape out of the dough, about 3 inches in diameter.
- Place the cheese filling on one of the sides and fold the other side, covering half of the cheese filling.
- Whisk egg in a bowl, I had no eggs on hand, so I used melted butter. Use it to brush the cookie tops and sprinkle them with sugar.
- Bake it at 400F, for about 15 minutes or until the cookies are crispy.