Cookies with suluguni
Description
Homemade cookies for tea. 1. To prepare the dough, first beat the egg with salt in a deep bowl. 2. Add mashed cottage cheese (you can skip it, but in my opinion, cookies with sulguni turn out to have a more interesting texture when it's included) and softened butter. 3. Mix thoroughly, then add grated cheese into the uniform mixture. 4. Sift flour together with baking powder and spices. For color, I recommend adding paprika and saffron to the sulguni cookie recipe, and for aroma—garlic, nutmeg, and coriander. However, feel free to use any spices you like. 5. Gradually add the flour in small portions, kneading until you get a smooth dough. It should be soft, elastic, and not sticky to the hands. Knead it well with your hands, then wrap in plastic wrap and refrigerate for 30 minutes. 6. Preheat the oven to 180°C (356°F). Roll out the dough on a working surface. 7. Use cookie cutters to cut out shapes and place them onto a baking sheet lined with parchment paper. 8. Bake for about 15 minutes. It's important not to overbake the cookies so they remain soft. That's the whole secret. I hope you'll love this way of making sulguni cookies.