| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Cookies, Desserts |
5 |
Servings |
INGREDIENTS
| 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 |
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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