1 c Butter
1 c Creamed cottage cheese
2 c Flour
1/4 t Salt
1 c Fruit filling (see below)
—–pineapple filling—— 1 c (9 oz can) crushed pineapple
1/3 c Sugar
1 T Cornstarch
——apricot filling——- 1 c Chopped dried apricots
1/4 c Sugar
2 T Butter
1/8 t Cinnamon
These are very simple, but you will find NO better cookie anywhere! On the down side, they do require advanced preparation (overnight is best). Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4″ thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 – 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool.