|Cottage cheese||8 Ounce|
|Sugar||1 Cup (16 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Golden raisins||2 Tablespoon|
|Sweet butter||3⁄8 Cup (6 tbs)|
|Sour cream||8 Ounce|
|Baking soda||1 Teaspoon|
|Flour||3 Cup (48 tbs)|
|Powdered sugar||1 Tablespoon|
Line a colander with a square piece of cheesecloth and place the cottage cheese in the center.
Bring up the edges and squeeze out as much liquid as you can.
Leave at room temperature at least 8 hours or overnight to let the remaining liquid drain out.
Beat the cottage cheese in a mixing bowl with an electric mixer.
Stir in all the other filling ingredients.
To prepare the dough, in a mixing bowl beat the butter until light and fluffy.
Add the sour cream and beat again.
In a separate bowl pour the vinegar over the baking soda; stir to dissolve.
Combine with the butter mixture.
Add the flour and salt, blending well, to make a very soft dough.
Cover and chill for about thirty minutes.
Form into three balls.
Divide each into ten walnut-size pieces.
On a lightly floured surface, roll the dough out, using as much flour as necessary to handle the soft dough, or you can flatten each ball out in the palm of your hand until it is about one-quarter- inch thick.
Place a spoonful of filling in the center.
Fold dough over and seal, keeping the oval shape.
Arrange the pastries on a lightly oiled baking sheet.
Bake at 325 degrees for about twenty minutes.
The cookies should not brown.
They should remain white.
Transfer to wire rack to cool.
Sprinkle with powdered sugar while they are still hot.