Ingredients Jump to Instructions ↓

  1. 1 c Butter

  2. 1 c Creamed cottage cheese

  3. 2 c Flour

  4. 1/4 t Salt

  5. 1 c Fruit filling (see below) --pineapple filling--

  6. 1 c (9 oz can) crushed pineapple

  7. 1/3 c Sugar

  8. 1 T Cornstarch --apricot filling--

  9. 1 c Chopped dried apricots

  10. 1/4 c Sugar

  11. 2 T Butter

  12. 1/8 t Cinnamon

Instructions Jump to Ingredients ↑

  1. 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.


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