Add the flour and salt to a large mixing bowl.

Grate the chilled butter on a box grater, coating the butter flakes in the flour every so often, so it doesn’t clump together.

Add the farmer’s cheese and mix to combine.

Whisk the eggs yolks and water slightly, then add to the dough. Use your hands to quickly mix the ingredients together. Quickly knead it until it comes together.

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

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

Cut the dough into quarters, then, working with one portion at a time, roll it out thinly on a well floured surface. (Keep the rest of the dough in the refrigerator so it stays cold.)

Use a biscuit cutter (about 3 inches), or an overturned cup or glass (preferably with thin edge) 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.

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. You will have 80-100 cookies, depending on the size that you make them.

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.