Grate the chilled butter on a box grater.

Add the farmer’s cheese and flour. Use your hands to quickly mix the ingredients together. It will be a very dry and crumbly texture.

Add the egg yolks and water. Mix the dough and knead on the counter until it comes together.

Form the dough into a disc and wrap it up in aluminum foil or parchment paper. Refrigerate for at least an hour.

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Break off part of the dough and roll it out thinly on a well-floured surface.

Use a biscuit cutter (about 3 inches), an overturned cup or glass (preferably with thin edges) or anything else that is round and will be able to cut through the dough and press out as much circles from the dough as possible.

Save the scraps, scrunch them into a little ball and refrigerate until it’s firm again.(Also keep the rest of the dough refrigerated when you’re not using it.)

Put the sugar into a bowl and press one side of the circle of dough into the sugar.

Fold it in half to form a half moon shape. Press one side into the sugar again, fold it in half and press one of the sides in the sugar.

Repeat with the rest of the dough.

Place the cookies sugar side up on the prepared baking sheet. Bake for 20 – 25 minutes, until the cookies are puffed up and golden brown.