Tvorog (Farmer’s Cheese) Cookies: A Taste of Eastern Europe

These melt-in-your-mouth cookies are a beloved classic, known by many names: Tvorozhnoye Pechenye, Syrniki Cookies, or Farmer’s Cheese Cookies. They are tender, slightly tangy, and incredibly soft, almost like a cross between a cookie and a tiny cheesecake.

Here is a full recipe for the classic version, plus popular variations.

🍪 Classic Tvorog Cookies (Basic Recipe)

Ingredients:

• Tvorog / Farmer’s Cheese: 250g (about 9 oz), dry/pressed (See Note 1 below)

• Butter: 150g (2/3 cup), softened to room temperature

• All-purpose flour: 200-250g (1.6 – 2 cups), sifted

• Sugar: 100g (1/2 cup)

• Egg yolk: 1 large

• Baking powder: 1 tsp (or ½ tsp baking soda)

• Vanilla extract: 1 tsp

• Pinch of salt

• For rolling/topping: Powdered sugar, granulated sugar, or jam.

Instructions:

1. Prepare the Dough:

   • In a large bowl, beat the softened butter and sugar together until light and fluffy.

   • Add the egg yolk and vanilla extract, beat until combined.

   • Using a fork or your hands, press the tvorog through a fine sieve into the butter mixture (this is key for a smooth texture!). Mix well.

   • Sift in the flour, baking powder, and salt. Gently mix with a spatula or your hand until a soft, slightly sticky dough forms. It should not be dry. Start with 200g of flour and add more only if needed.

   • Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour (up to overnight). This is crucial for easy handling.

2. Shape & Bake:

   • Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.

   • On a lightly floured surface, take portions of the dough and roll into a log about 2 cm (¾ inch) thick.

   • Cut the log into 1.5 cm (½ inch) pieces. You can leave them as cylinders or gently shape each into a small ball.

   • For the classic look: Press the center of each cookie gently with your thumb or the back of a spoon to make a small indentation.

   • Place cookies on the prepared sheet, leaving a little space as they spread slightly.

   • Bake for 15-20 minutes, or until the bottoms are lightly golden and the tops are set but still pale. Do not overbake!

3. Cool & Serve:

   • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

   • While still slightly warm, roll them generously in powdered sugar. The sugar will form a lovely glaze.

   • Alternatively, fill the indentations with a dollop of jam (like apricot or raspberry) after cooling.

✨ Popular Variations:

• Chocolate Chip Tvorog Cookies: Fold in 100g of chocolate chips into the dough before chilling.

• Lemon-Zest Cookies: Add the zest of one lemon to the butter-sugar mixture for a fresh zing.

• “Korovka” (Little Cow) Cookies: Add 1 tbsp of cocoa powder to half the dough. Create two-tone cookies for a marbled effect.

• With Raisins or Dried Cranberries: Soak 50g of raisins in hot water, drain, and fold into the dough.

✅ Crucial Success Tips (Please Read!):

1. The Tvorog is KEY: You need DRY, pressed farmer’s cheese or full-fat ricotta. If it’s wet, the dough will be a disaster. How to fix wet tvorog/ricotta: Place it in a fine-mesh strainer lined with cheesecloth, set over a bowl, and press with a weight for a few hours in the fridge to drain excess moisture.

2. Chill the Dough: This step cannot be skipped. It firms up the butter and makes the sticky dough manageable.

3. Gentle Baking: Bake just until set. Overbaking makes them dry. They will be very soft when hot but firm up as they cool.

4. Storage: Keep in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months.

Enjoy these delicate, tender cookies with a cup of tea or coffee! They are a true taste of home for many and a wonderful way to use tvorog.