| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Cookies, Desserts | 5 | Servings | |
INGREDIENTS
| 1 | c | Butter |
| 1 | c | Creamed cottage cheese |
| 2 | c | Flour |
| 1/4 | ts | Salt |
| 1 | c | Fruit filling (see below) —pineapple filling—— |
| 1 | c | (9 oz can) crushed pineapple |
| 1/3 | c | Sugar |
| 1 | tb | Cornstarch —-apricot filling——- |
| 1 | c | Chopped dried apricots |
| 1/4 | c | Sugar |
| 2 | tb | Butter |
| 1/8 | ts | Cinnamon |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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