1. Add the flour, baking powder, and butter to a large bowl and mix. Use a pastry blender and cut the butter into pea-sized pieces. Add the cottage cheese and mix in with a fork. Add the egg yolk, cold water, and vanilla extract and mix, then knead quickly until the dough comes together. Wrap in plastic wrap and place in the fridge for at least one hour.

 

2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Roll out the dough thinly on a floured surface, use a round cookie cutter (about 3 inches/7,5cm) and cut out as many circles as possible. Reuse the scraps and roll out again to get more circles. Add the sugar to a small plate – press the dough circles from both sides into the sugar to coat them evenly, then fold in the middle to get a half moon, fold again in the middle to get a quarter circle. Press together and place with some space in between on the baking sheet. Bake for 20-22 minutes until golden brown. Take out of the oven and let cool down on a wire rack. If you like, you can roll the hot cookies in some more sugar before cooling them.