Yield: 5 servings
|1 cup||Creamed cottage cheese|
|1 cup||(9 oz can) crushed pineapple|
|1 cup||Chopped dried apricots|
|1 can||Fruit filling (see below)|
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 ¼" 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.