Cottage Cheese Pillows with Silky Filling

Blend the cottage cheese until smooth in a food processor, or mash it thoroughly with a fork.

Add the softened butter.

Stir in the regular sugar and vanilla sugar, along with a pinch of salt.

Add the egg.

Mix everything together well.

Gradually fold in the sifted flour mixed with baking powder.

Knead a very soft and elastic dough.

Wrap it in plastic wrap and refrigerate for about 30 minutes.

Combine the cottage cheese with the egg yolk.

Add the sugar.

Stir in the vanilla sugar.

Add the cornstarch.

Mix the filling thoroughly until you get a smooth, creamy consistency.

Roll out the chilled dough to about 6–7mm thick.

Cut out shapes using a glass or oval cutter.

Place about a teaspoon of the cottage cheese filling in the center of each piece.

Fold the piece in half.

Don't seal the edges tightly—just press them gently with your fingers to create a small, puffy 'ear' shape.

Dip the top of each cookie into sugar.

Transfer the pieces onto a baking sheet lined with parchment paper.

Place the sheet in an oven preheated to 350°F (180°C).