135 Comments
Paramitha Nasimova
Wow! It’s turned out like puff pastry. Looks yuuummm!!! 😀
olgak7
Yep! I definitely reminds me of puff pastry. Except it’s 100 times easier to make:).
Paramitha Nasimova
I’m eager to try your recipe, think will be good to eat with double cream and some fresh strawberry (yuuummm *drooling*) One question, can we use different cheese like ricotta?
olgak7
Paramitha and Lena,
I’m not sure if you can substitute ricotta in this recipe. I’ve never made it with anything other than farmer’s cheese. Ricotta is a lot more moist than farmer’s cheese, so I’m not sure. If you try it, let me know how it turns out, I’m really curious.Paramitha Nasimova
Hai Olga,
Because I couldn’t find farmer’s cheese in the place where I lived, so I decided to use ricotta instead. But when I went for shop, I changed my mind! 😀 I used cottage cheese for this recipe but before I use it, I threw the liquid that came up with cottage cheese using cheesecloth. I didn’t know exactly what the difference if I used farmer’s cheese, with mine it turned out like puff pastry, crispy outside and soft inside just like you said 😀 Only the problem when I made it, I didn’t read instruction very careful. I covered all cookies with sugar, so when I baked the sugar under cookies burnt! Hahhahahaa! I know, I shouldn’t cover all, but only one side! But then again I’m happy with the result, cos I made second batch after! (still curious :p) I really like this cookie! And yes I ate it with fresh strawberry and double cream, yum! Thank you Olga! 😉
olgak7
Hi Paramitha!
Thanks for writing to let me know the results! Next time I’ll know that cottage cheese or ricotta can be substituted for the farmer’s cheese:). It really sounds delicious to serve it with strawberries and cream. Yum!iryna
I made this today they turned out really good I didn’t have farmenrs cheese I’ve made the with cream cheese turned out just as good
olgak7
That’s great, Iryna! I’m glad it worked out for you.
Natalia
I really liked those cookies when I was younger:) it reminds me of my childhood, I should make those pretty soon. 🙂 thanks Olga for all those great Russian receipts. When I read your receipts, it reminds me of my Belarus life. 🙂
olgak7
Hi Natalia!
I’m so glad you like the recipes! There is something so special about the recipes that have been made and enjoyed for generations. I especially love cooking food that is from my Slavic heritage:).
Lena Hermann
This looks delish! Will ricotta work just as well, if I don’t have any farmer’s cheese? Thanks!
Maria Shevtsov
Lenochka,
Ricotta will not work for this recipe. My mom used to make these cookies for me all the time, so being home sick,I attempted to make them with ricotta. Not even close. Big dissappointment. Ricotta is a lot more moist than farmer’s cheese, so it will take up more flour making cookies doughy instead of light and puffy. 🙂 I hope this helps:)
Oksana
These are so yummy! I just made some & ate about 10 with a cold glass of milk. Had to stop myself :). (They’re really good when they are still warm: crispy on the outside & soft on the inside). Thank you Olga!
olgak7
My favorite part about these cookies is the texture – crispy on the outside, soft on the inside. Glad you liked them!
Lea's Cooking
Yummy!!!!! These are awesome !!!!!! My kids would love these:))))
¸.•*❈*•.¸Thanks, Olga¸.•*❈*•.¸Lilia
I used to make similar cookies with cream cheese. I tried this recipe with ricotta cheese and they were also great! Will definitely try this recipe the next time I make farmer’s cheese. Thank you!
olgak7
That’s awesome, Lilia! I’m glad ricotta works here too. I use a cream cheese dough to make Rugelach cookies. They turn out SO soft and tender.
Alla
We did those last week and they were DELICIOUS!!!!!!!
Thank u Olga! 😉
victoria
Hi Olga,
I’m so happy I found your blog. So many days i just have no idea what to cook and wanted to find a good website to get ideas. Didn’t like any of them so i was so happy when i stumbled upon your blog. You make cooking and baking look really fun and easy so i just wanted to encourage you to keep doing what you are really good at! Today I tried making the chicken meatballs from your blog, and also the geese feet cookies. All of it turned out really good! My husband was very satisfied!
Thank you for making my life a little bit easier by sharing your recipes!olgak7
Welcome Victoria!
Thank you for your kind words:). I’m so glad you likes the cookies and the chicken meatballs. Hope you’ll enjoy more meals!
KucharzyTrzech
I did. Delicious! Yours 🙂
Casey
I came across this website while searching if I could substitute ricotta cheese for farmers cheese while making blintz-like pancakes. The picture and description brought up a very very vague memory of cookies that I used to have at my grandmother’s house. She was born in the USA, but her parents and older siblings moved here from Russia/Belarus. My father always said that his mother’s mother taught him how to make these when he was a young child…I think I’m going to make these next time I go home and surprise him with them! Thank you for posting this! 🙂
olgak7
Welcome Casey,
Wow, sounds like you have the same heritage that I do. That’s awesome! These are definitely a very common recipe for Russians/Belarussians. I hope you like how they turn out:), and find some other recipes from your Slavic roots.
Victoria
How many parts of a cup is 7.5 oz of cottage cheese?
olgak7
Victoria,
I’ve never measured how many cups that would be and I don’t have a package handy. Sorry. Next time I buy it, I’ll measure it.Maria Shevtsov
Hi,
7.5 oz is 213 grams, one cup is 236.6 grams so it is almost a cup. I hope this helps:)
Tanya Shubin
These were fantastic! They came out perfect and my family loved them! Great recipe and the pictures were super helpful!
Elena
My kids love these cookies, i have too triple the recipe to make enough cookies for my family. I do use cottage cheese if i don’t have farmers cheese handy. With cottage cheese i just rinse it and run it through the blender turns out almost like farmers cheese and the cookies taste the same.
Olga
Hello Olya! I’ve been eyeing this recepe for quite some time now and finally today had some farmers cheese leftover and was able to bake these delicious cookies. They taste great plus my entire house smells like a Giant Cookie. Thanks for your work on this blog. God bless.
olgak7
That’s great, Olga.
I usually have a recipe that I want to try in my mind’s list for a LONG time before I get around to actually doing it. Thanks for letting me know that you liked them. They do make the house smell so cozy and yummy.
Kate
So good.
No farmers cheese available here so used cottage cheese but squeezed out some of the whey in cheesecloth.
Worked to perfection.
Made half dipping in sugar, added some cinnamon to the sugar for the other half. All going down fast in this house.
I am inspired by the ease of the pastry. So easy.
Thought I might try a savoury variety using parmesan cheese and/or some herbs next time.olgak7
That’s a great idea, Kate!
Theresa
Love the looks and sound of this recipe. could possibly try yogurt cheese if drained overnight in fridge. any way I will try these with the farmers cheese. keep up the great work.
olgak7
Thanks, Theresa! I don’t think these would work with yogurt. You could try cream cheese or cottage cheese, but yogurt won’t work.
Nina
I bought two gallons of milk last week for farmer cheese. I don’t know why but cheese became too sour. I was looking for good recipe with farmer’s cheese. I made double the recipe and its turned SO-O-O-O GOOD. Everyone loved them so much. It’s has just a little ( кислинка) but its even better. Thans much for great recipe and wonderful blog.
olgak7
You’re welcome, Nina!
Glad you liked it.
Irina k
Just made these, they came out amazing!!! My boys literally aight the first batch!! Thank you so much for sharing, I was always intimidated by slayonka. It was very easy and delicious!
olgak7
That’s awesome! It’s such a big plus when the food we cook is a big hit with our loved ones. I’m so glad you enjoyed them.
Julia | JuliasAlbum.com
Yes, I remember these too from my childhood. They look amazing. Pinning this recipe as well.
olgak7
These are probably my favorite cookies of all time:).
irina
I made these geese feet cookies and they are delicious, I also pierced them with a fork so they can look like geese feet and they look really cute. Thanks for this recipe its very delicious.
olgak7
That would look cute for sure, Irina. These are my favorite cookies:).
Yelena
Olga thank you so much for such a great recipe. Just made them for the Labor Day family get together and everyone loved them 🙂
olgak7
Super! Glad you enjoyed them.
Lena
I noticed that lots of people don’t have farmers cheese available in their area, so I’d like to share my way to get around this problem. I make my own farmers cheese in less than 20-30 minutes for those cookies. If you don’t have buttermilk on hand, don’t worry just use regular milk and double vinegar.
http://americanfood.about.com/od/appetizersandsoups/r/farmercheese.htmolgak7
Hi Lena!
That’s absolutely true, farmer’s cheese in not available in every store. Thanks for sharing your recipe. In case you hadn’t noticed, I also have a recipe for homemade farmer’s cheese on my blog. There’s a link to it in this recipe.
Adelina
I am making these cookies as I write and I must say they are awesome!!!!! The recipe is perfect. My kids can’t stop eating them. I doubled the recipe knowing that one would not be enough and I’m glad I did, were not having much leftovers. I learned that there are key words that you mention but I didn’t pay much attention to them till an issue came up, you must work fast to prevent the dough from warming up or the cookies would not rise. I made some with cold dough and they were rising perfectly, but then I started working with the scraps that were sitting on the counted for 5-7 min while I was sugaring the cold cookies and the cookies from that particular dough did not rise. Then I took cold dough from the fridge again and those did rise. Just a tip, keep the dough as cold as possible. I give this recipe 5 STARS!!!!!
olgak7
I’m so glad you liked these cookies, Adelina:).
I just made a double batch this weekend and it was gone within a few days.
Absolutely, the dough needs to stay cold. As I mentioned in the instructions, that’s why you need to use frozen butter and also refrigerate the dough until it’s firm. Whenever I am making these cookies, I break off part of the dough that I’ll be rolling out and I keep the rest of it in the refrigerator until I’m ready to roll it out as well.
Marina
Hi Olga,
could you please just let me know how many grams has a stick of butter?
I’d like to make this recipe for my transsiberian presentation 🙂 I was in Russia this summer and I’m looking for recipes to make for friends and family 🙂olgak7
Each stick of butter is approximately 100 grams.
Hasmik
Hi Olga, I just baked this. They are delicious. I am making a note to myself that next time I mash the farmers cheese before I add it to the dough. The one I buy in Toronto has large pieces of curd. So you can see it in the dough. When it baked these specks darkened and hardened a bit. Otherwise very good. These days My favourite weekend pastime is testing your recipes.
olgak7
Thank you for taking the time to write, Hasmik. I’m so glad you enjoyed the cookies. You’re right, sometimes the farmer’s cheese can have big chunks in it and it would be best to break them up first. I’m lucky that the one I buy (or make myself) usually doesn’t need it.
Jan Murry
Just made these yummy cookies – my husband can’t stop eating them. My first few were a little thick and popped open, but once I rolled them thinly enough, they turned out perfectly – definitely a new favorite! Happy Easter! (the thick ones tasted fine, just didn’t look as cute!)
olgak7
I;m so glad to hear that you enjoyed the cookies, Jan:).
Yes, they do need to be rolled out quite thin or else they open up.
Gaylene
I just made these and they are amazing! As somebody mentioned above, I didn’t break up the farmer’s cheese very well & there are dark bits all throughout the cookies. My kitchen also filled with smoke. They still taste incredible, but next time I’ll mash the cheese up really well.
I’m so glad I found your site, your recipes look fantastic and I can’t wait to try more of them. Thank you so much for sharing!!!
olgak7
Hmmm…. a kitchen filling up with smoke isn’t a good thing. I’ve never had dark bits throughout the cookies either, I’m sorry your cookies caused you so much trouble.
Gaylene
No worries! They are delicious!!
Christine Olenchuk
I recently came upon your website and I am looking forward to trying many of your recipes.
The first recipe I tried was for the Soft Farmer’s Cheese / Geese Feet Cookies.
I have made them twice in the past two weeks and have passed your recipe on to a few people.
It is mentioned in the recipe, that it is important to keep the dough cold so that the cookies puff up properly during baking.
I thought I would mention what I did, in case someone elsd might find it helpfull.
Once I had cut out and shaped a pan of cookies, I put the pan in the refrigerator for the cookies to chill (5-10 minutes), while I preheated the oven.olgak7
That’s a great point, Christine! I also keep the dough in the refrigerator while part of them are baking. I am so glad you enjoyed the cookies. They are one of my favorites:).
marianne
I made the dough but found out i didnt need then for a week. Can the dough be frozen or will it be alright in the refrigerator that long.
olgak7
I’ve never kept this dough refrigerated for more than a day, so I can’t really tell you from experience. I think it would still work, Marianne. Let me know what you find out.
ValentinaY
Hi Olia! 🙂 Someone posted a link to your blog with this recepi on Facebook and that is how I found your blog. I am very excited to try to make these cookies. I also love the form of your blog because I am searching to create my own blog (not in cooking feild though). Would you mind to share with me what web you used for creating it, please? I appreciate!!
Valia
Oksana
I made these cookies today, they turned realy tasty, but the problem they were not puffy like yours, what seems like the problem? I did exactly by recepie.
olgak7
I’m not sure, Oksana. Was your oven preheated? Was your dough cold? If the butter melts and the dough is warm, the cookies will not be puffy.
Julie
Thanks for a wonderful recipe! I am in no way a baker (out of a box all the way). Decided to try these out before a bake-sale at work and they turned out wonderful! By the third batch I was feeling quite comfortable and filled them with some preserves prior to covering in sugar. Turned out good, cannot wait to bring these to the bake-sale..if any are left.
olgak7
Thank you for taking time to write, Julie! Your comment really made my day. I’m so happy that the cookies turned out so well. They are probably one of my favorite cookies.
Dee
How well do these cookies freeze…can’t wait to make them!
olgak7
I have never tried freezing them, Dee.
Susan
Olga, the cookies are delicious. I bought 2 packages of farmers cheese to make pierogi, but, I made these instead. Way easier than pierogi. Do you have a pierogi recipe?
olgak7
That’s awesome, Susan! I’m thrilled that you liked these cookies. They are one of my favorites.
I do have a pierogi recipe, but not on the blog yet. I’ll get around to it eventually:).
Olga
Love your blog!!!
I will try making these cookies tomorrow for a get together! They look delicious! Would you happen to know for how long I can keep the dough in the fridge? I’m not sure I will need that many cookies so I would like to save half of the dough and make the rest of the cookies later next week for Christmas. Would the dough hold up a few days in the fridge? Thanks!olgak7
They should be able to keep in the refrigerator for a few days, Olga. I’ve honestly never made them more than 2 days in advance though, so it’s hard for me to tell you for sure.
Olga
I made these on Saturday and what a big hit they were!!! I ended up using up all the dough and I didn’t get nearly as many cookies as recipe calls for but I think that is because I didn’t roll my dough out thin enough (i’ll know better for next time). I did keep the dough in the fridge overnight and cookies came out great! Thanks so much for the recipe! I will be making these again for sure!
olgak7
You’re welcome, Olga! I’m so glad you enjoyed them. They do have to be rolled out really thinly, but they taste good no matter what:).
nedekcir
thank you so much for the recipe. A friend of mine showed me a picture from her job but cannot remember the name. I’ve been looking online since then and today I found this. I can finally make it.
Natacha
Hi, is it possible to freeze the dough for a while?
Your recipes are great!!
olgak7
Thank you, Natacha.
I’ve never tried freezing this dough, but I think it would work. Let me know if you try it.
Galina
Hi! Do you think i can freeze already baked cookies? Having a family coming over.
olgak7
You probably can, Galina. I’ve never frozen them myself, but I don’t see why not.
Maria
Hi Olga, thank you so much for this recipe! I am a newbie in cooking and stumbled on similar recipes at other websites. Well, it did not work no matter which website recipe I used. The cookies lost their form. When I found your website and this recipe, I’ve decided to to try for the last time. It did work! They came up just like in your picture. Now I know how to make them. Your detailed description with step by step pictures is a great help for those of us who are newbies in cooking. Thank you again!!!!
olgak7
I’m so glad to hear that, Maria. Thank you for taking the time to write.
Allie
Olga, thank you so much for posting these wonderful recipes! These cookies are delicious! Very easy to make and not a fussy dough at all. I can cook, be with my children and make these cookies at the same time. Stay well, and God bless you!
jeanne
have you every tried putting a little jam in the center? i am making them now and wonder if anyone ever tried put a filling in the middle
Emiliya
Hi, Olga! Just made these.. so good as always… I followed your recipe the very first time but lately I make these with cottage cheese and not adding any water. My kids love them! Thank you for such great recipes!
Michele
Hi Olga,
I was searching for a kiflica recipe with farmers cheese used in the dough rather than a filling, and came across your recipe. I’m about to put some butter in the freezer so I can try your recipe later today. I am wondering whether you have made a salty / savoury version at all?
Thank you so much for sharing.olgak7
I’ve never made this recipe in savory form, sorry, Michele.
Natasha
Olga,
If I want to freeze the dough to use it later. For how long can the dough be kept in the freezer?olgak7
You can freeze any cookie dough (that does well frozen) for a few months, Natasha.
dv8
i made these today. could not be bothered with grating the butter so i just dumped all the ingredients into the food processor. they still came out super tasty and flaky but not as puffed as yours. partially because i squished them really tight and partially because the dough started to warm up during rolling and folding – i live in a tropical country. next time i will fold the cookies loosely and put them in a fridge for half an hour before baking.
olgak7
I am glad that you enjoyed the cookies:).
dv8
they were delish, you are a star 🙂
Lena
Hi Olga! I was wondering would it be ok to add some sugar into the dough to make them sweeter? My family likes their sweets pretty sweet 🙂 thank you!
olgak7
Absolutely, Lena. It’s completely up to you.
Verbena
These look amazing! And good for you for choosing to stay home with your kids!!!
olgak7
Thank you, Verbena:).
Olga P
This was a very easy dough to work with, very quick to make and turned out delicious! Thank you for sharing such a wonderful recipe Olga! 🙂
olgak7
I’m so happy to hear that, Olga. Thank you for taking the time to write.
Mary
What a delightful cookie! Easy to make and took no time at all! Can’t keep my husband away from them!!
Mary
These were a dream to make and the taste was fantastic! They did not last long!!
olgak7
That’s wonderful, Mary! I am so happy to hear that you enjoyed the cookies.
Mary
I am so anxious to try all of your Russian recipes. mm mm mm!!!! My Husband, Nick, who died 17 years ago, was
Russian and so I try to make Russian things for our daughter in Pennsylvania.
I m anxious to try these beautiful cookies. Thank you for sharing your recipes with us.
How do you stay so thin? All of these delicious goodies.olgak7
Hi Mary!
I hope you enjoy the cookies – they are one of our favorites:).
Liliya
This is such an easy and simple recipe, yet so delicious! Cookies were flying off the plate! My kids approved them and renamed them to “Mom’s Lips” lol
olgak7
That’s so cute! Thank you for sharing. I’m so happy your family enjoyed the cookies, Liliya.
Mary Haja
I am anxious to try these. They sound absolutely delicious.
Thanks for sharingYvette K
I made them with ricotta. They are not flaky. Is there supposed to be any baking powder or baking soda? I see Martha Stewart’s recipe calls for baking powder, which may help with the rise and flake?
https://www.marthastewart.com/1526418/goose-feet-cookies-gusinie-lapki
olgak7
Hi Yvette,
This recipe does not use baking powder. The cookies puff up from the cold bits of butter that melt while baking and creates pockets of air. This is the same concept as puff pastry and pie dough.
If you used ricotta, it is much more wet than farmer’s cheese. Did you remove the extra liquid from the ricotta first before using in the dough like I specified in the recipe and in the video? This is really important, otherwise the dough will be more wet and the butter is more likely to completely mold into the flour instead of staying in cold pieces.
It is also possible that the dough wasn’t cold enough or you may have rolled it out too thinly.
I’m sorry the cookies did not turn out flaky for you. I hope the tips helped.
Susan
Hi Olga,
These look absolutely delicious. Have you added anything between the folds? I was thinking maybe some little pieces of crystallized ginger.olgak7
Hi Susan,
No, I don’t add anything besides sugar.
Celina
Hi Olga
Those cookies are super delicious, just made them. Thos was first time for me to make them it was easy.olgak7
That’s wonderful! I’m so glad you enjoyed them.
Tatyana
Hello Olga Thank you for the recipe 😘 my mom use to make these when we are little.
I want to make these cookies but I was wondering if it will they be ok with almond flour, instead of regular flour?olgak7
Hi Tatyana. I have never tried using almond flour for these cookies, so I don’t know if it will work or not.
May
Hi, I have a question regarding the butter amount specified in the recipe.
1 cup of butter is around 225g but I’m not sure how to measure out a cup of hard butter…
Could you please provide another measurement alternative for butter?
The 225g seems a little much for the amount of flour used as the dough would turn out very sticky and oily when in the oven. How many grams was the butter stick you used in the video?
Please let me know if I misunderstood or if 1 cup is the right amount.
Thank you so much, I love the recipes here.olgak7
Most packages of butter specify the weight and measurement of the butter.
1 cup of butter is equal to 8 oz, 1/2 lb, or 16 Tablespoons of butter. In America, the butter packages will have the measurements right on the wrapper. You need a significantly large amount of butter for these cookies.
The cold grater butter needs to stay as cold as possible and when it bakes, they will melt, create pockets of air and make a really flaky cookie. The only way the cookies will be too sticky and “oily” is if the butter gets too cold before you bake them.
Olga
Olga, I can’t wait to try and make these cookies with my 6 yr old grand daughter. Geese feet how cute is that. I wasn’t able to learn very much baking from my mother, because she was taken from her home to the work camps at a very young age of 12. She never returned home after that. So glad you’re able to bake with your mother. Enjoy and cherish every moment.
olgak7
I hope you enjoy baking the cookies with your grand daughter. They are so tasty and so fun to make with little ones. They love cutting out the circles and dipping the cookie dough in the sugar:).
I’m so sorry to hear about your mother – so sad. I feel so blessed to have many years of memories with my Mom and still enjoy cooking together today.
Amy
Can you clarify if you use salted or unsalted butter?
olgak7
You can use either, Amy. I’ve used both and they both work well.
Pat Dabbert
Hi, I made these tiny delicious morsels several days ago. I followed recipe,but used ricotta cheese. Had it on hand & I have several other recipes that say you can sub. My 1st cookie w/farmers cheese I actually made the cheese & loved it. The other was to use food processor.I put 1/2 flour & 1/2 cold butter =pulsed a couple times/ then added the remaining flour & butter. Pulsed 2 times. I then added eggs & cold water. In fridge it went till the next day. I needed to let a portion of dough out for just a few minutes (hard to roll). After shaping – sugaring & baking equaled 1 fantastic morsel that you could pot in your mouth and enjoy. I thank you for sharing & plan on going through your recipes. I see some others had questioned savory. I had the same thought,but I am on a mission now to see how can I achieve this. This recipe needs to be shared more. Hope I can do that.Left comment on pinterest. When I do come up with something hope okay to let you know. Sorry about lengthy comment. Sincerely Pat
olgak7
I’m so glad you enjoyed the cookies, Pat! Thank you for taking the time to write.
Iryna
Our family favorite! Made it dozen of times and we love it. Thank you Olga!
Elaine
Wow! These turned out amazing! Thank you Olga!
Emily P.
Can you use full fat/whole milk farmer’s cheese or does the recipe work better with low fat? I found Bandi brand at one of the markets and they sell it as 15% whole fat, 9% reduced fat.
olgak7
I prefer using whole milk for most recipes. If you use reduced fat milk, you will not get as much farmer’s cheese and will get a lot more whey than using whole fat milk.
Chris M Coy
Well made them my 1st time cut the recipe in half to see how i would like it and regret not making the full recipe couldnt find farmers cheese but still looking for it but used ricotta and came out delicious been trying to try new unique recipes
Elaine
Hi olga, I was wondering if you could use a gluten-free flour to make these cookies
olgak7
I have never experimented with gluten free flour in this recipe. If you try it, let me know how they turn out:).
Casey
Have you tried gluten free flour? 1:1? I’m very curious if they will work!
olgak7
Hi Casey, Sorry, I haven’t tried gluten free flour, so I’m not sure if it works well in this recipe or not.
jessica
Hi Olga, do you think I can make them slightly bigger than yours? and is it normal that butter leaks from the geese feet while baking? Thanks
olgak7
You can make them whatever size you want, Jessica. If you make them bigger, you’ll have to bake them longer. If the butter leaks a lot, then most likely the dough was too warm. That’s why I like cutting off a small portion of the dough, put the rest of the dough back in the refrigerator while I’m rolling out the dough and shaping the cookies. Also, try to work as quickly as you can, so the dough doesn’t get too warm and don’t overwork it. When the dough gets too warm and the butter pieces melt, the cookies will leak more butter and they will be more flat and less flaky. Hope that helps.
Viktoriya
Your recipe says one cup of butter but I only see you use one brick which is 1/2 cup. Can you clearify please
olgak7
Hi Viktoriya. The photo in the post is a process photo; I only grate I stick of butter at a time. You need two sticks of butter total for the cookie dough, 1 cup total.
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