Course : Desserts
Serves: 5
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 Cup Butter
1 Cup Chopped dried apricots
2 Cup Flour
2 tablespoons Butter
1 Cup Fruit filling (see below)
1 Cup Creamed cottage cheese
1 Cup crushed pineapple -- (9 oz can)
1/4 teaspoon Salt
1 tablespoons Cornstarch
1/3 Cup Sugar
1/4 Cup Sugar
1/8 teaspoon Cinnamon

Preparation / Directions:

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 an d 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.

2 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Desserts Recipes