1. Preheat the oven to 375°F (no convection). 2. In a large mixing bowl, combine the egg, 4 tablespoons of sugar, a pinch of salt, and 0.5 teaspoon of vanilla extract. Mix with a fork or whisk. 3. Melt the butter. (You can substitute vegetable oil if preferred.) 4. Add the melted butter and cottage cheese to the egg mixture. Mix with a whisk or fork. If the cottage cheese is coarse, you can blend it with an immersion blender. 5. Peel the apple if you like (optional). Cut the apple into small cubes and immediately fold it into the batter so the apples don’t darken. 6. Grate the zest of one lemon directly into the batter (only the yellow layer; avoid the white pith as it is bitter). Squeeze the lemon juice into the batter as well. Mix everything together. 7. Add the flour and baking powder. Knead the dough. 8. Line a baking sheet with parchment paper. 9. Divide the dough into 16 portions. Roll each portion into a ball. Roll each ball in sugar and place on the baking sheet. 10. Bake on the middle rack for 20–25 minutes. SERVING IDEAS: - Serve warm with a cup of black tea, chamomile, or a cinnamon latte. - Dust lightly with powdered sugar right before serving for a soft, snowy finish. - Pair with a small dish of honey or maple syrup for dipping. - Offer a side of vanilla yogurt. - Arrange the cookies on a wooden board with citrus slices and a few sprigs of mint. - Create a “tea-time trio” with these cookies, a few dark chocolate squares, and dried apricots.

   1. Preheat the oven to 375°F (no convection). 2. In a large mixing bowl, combine the egg, 4 tablespoons of sugar, a pinch of salt, and 0.5 teaspoon of vanilla extract. Mix with a fork or whisk. 3. Melt the butter. (You can substitute vegetable oil if preferred.) 4. Add the melted butter and cottage cheese to the egg mixture. Mix with a whisk or fork. If the cottage cheese is coarse, you can blend it with an immersion blender. 5. Peel the apple if you like (optional). Cut the apple into small cubes and immediately fold it into the batter so the apples don’t darken. 6. Grate the zest of one lemon directly into the batter (only the yellow layer; avoid the white pith as it is bitter). Squeeze the lemon juice into the batter as well. Mix everything together. 7. Add the flour and baking powder. Knead the dough. 8. Line a baking sheet with parchment paper. 9. Divide the dough into 16 portions. Roll each portion into a ball. Roll each ball in sugar and place on the baking sheet. 10. Bake on the middle rack for 20–25 minutes. SERVING IDEAS: - Serve warm with a cup of black tea, chamomile, or a cinnamon latte. - Dust lightly with powdered sugar right before serving for a soft, snowy finish. - Pair with a small dish of honey or maple syrup for dipping. - Offer a side of vanilla yogurt. - Arrange the cookies on a wooden board with citrus slices and a few sprigs of mint. - Create a “tea-time trio” with these cookies, a few dark chocolate squares, and dried apricots.