| 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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