Cottage Cheese Cookies
|Butter||1⁄2 Cup (8 tbs)|
|Cottage cheese||1 Cup (16 tbs), creamed|
|Creamed cottage cheese||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Stiff red jelly/Strawberry preserves||1 Teaspoon|
Cream the butter until soft and smooth.
Add the cheese, continue creaming until well blended.
Add the flour gradually, stirring to obtain a smooth dough.
Shape into a ball, wrap in waxed paper and place in the refrigerator to chill.
Roll out to about one-eighth inch thickness on a lightly floured board.
Cut into three-inch squares.
Place a scant teaspoon of jelly or preserves in center, then fold the corners of the dough toward center, lap over edges, and press together firmly.
Place these filled squares on an ungreased baking sheet and bake in a moderately hot oven (425° F.) until delicately browned and crisp.
Cool on cake racks.
Makes about 4 dozen cookies.