Cheesecake Shortbread in the Oven

For perfect curd cakes, take the butter out of the refrigerator in advance so it can soften at room temperature. Sieve the cottage cheese through a fine mesh to achieve a smooth and delicate consistency.

Combine the prepared cottage cheese with the softened butter. Add the chicken egg, powdered sugar, and vanilla. Mix all ingredients thoroughly. For maximum smoothness, you can use an immersion blender.

In a separate deep bowl, combine the all-purpose flour with salt and baking powder. Gradually add this dry mixture to the cottage cheese mass and knead the dough until all components are fully combined.

Form the dough into a ball, wrap it in plastic wrap, and leave it on the counter for 10-15 minutes to rest slightly. Meanwhile, preheat the oven to 170 degrees Celsius. Prepare a baking sheet by lining it with parchment paper.

Roll out the dough into a sheet 5-6 mm thick. Using a glass or a special cutter, cut out circles 6-8 cm in diameter from the dough. Carefully transfer them to the prepared baking sheet, leaving about 1.5 cm between the cookies.

Brush the top of each scone with beaten egg using a pastry brush. Drag a fork across the surface of each scone to create an attractive striped pattern. Bake in a preheated oven for 20-25 minutes, until golden brown. Cool the finished scones on a wire rack before serving.