They're a little labor-intensive, but worth the time. No
eggs, no sugar other than a dusting of powdered sugar.
1 C cottage cheese
1 1/3 C butter
2 C flour
Raisin filling
Powdered sugar
In large bowl of electric mixer beat cottage cheese and shortening together until fluffy; gradually stir in flour with spoon. Wrap in waxed paper and chill in refrigerator overnight.
Divide dough in 4 parts. Work with one part at a time and keep remaining parts refrigerated. On floured board with floured hands, roll each part into 12-inch log. Cut 1-inch pieces off log and flatten with well-floured fingers into 2-1/12-inch rounds; mound teaspoonful of filling in center of each and pinch edges closed.
Bake on greased baking sheets (or ungreased silicone liners) in preheated 350º oven 18-20 minutes; cool on racks. Store loosely covered. Will keep several days, or freeze for later use. Sprinkle with powdered sugar before serving. Makes 4 dozen.
Raisin filling: In small saucepan combine 1 1/2 C raisins and 1 C water; bring to boil and simmer 15 minutes, or until most of the liquid is absorbed. Add 1/4 C chopped walnuts and set aside to cool. Makes about 1 1/2 C.
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