Categories: Cookies 
      Yield: 5 servings 
  
      1 c  Butter                              1 c  Creamed cottage cheese 
      2 c  Flour                             1/4 ts Salt 
      1 c  Fruit filling (see below)           1 x  -----pineapple filling------ 
      1 c  (9 oz can) crushed pineapple      1/3 c  Sugar 
      1 tb Cornstarch                          1 x  ------apricot filling------- 
      1 c  Chopped dried apricots            1/4 c  Sugar 
      2 tb Butter                            1/8 ts Cinnamon 
  
    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.