A savory cookie made with white cheese, garnished with nigella seeds and sesame. Served as an alternative to sweet cookies at breakfast tables and tea times, it's a filling, melt-in-the-mouth snack.
Mix the softened butter with the mashed white cheese, then add the egg white (set the yolk aside for the top). Work in the baking powder and flour a little at a time to get a soft, non-sticky dough.
Take walnut-sized pieces of the dough and roll them into balls, or shape them into crescents. Arrange on a baking tray lined with parchment paper.
Brush the reserved egg yolk over the tops of the cookies and sprinkle with nigella seeds and sesame seeds. Bake in a preheated 180-degree oven for about twenty-two minutes, until the tops are golden brown.
If the cheese is salty, don't add extra salt to the dough. Contains gluten (flour), egg, and milk (butter, white cheese). The cookies stay fresh in a sealed container for three days; you can reheat them slightly before serving again.
Mashing the cheese well with a fork lets it distribute evenly into the dough. Brushing egg yolk on top gives the cookies an appetizing shine and color.
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