- 2 cups sifted flour
- Raspberry jam
- 1 cup butter no substitutes
- 1 cup + 2 tbsp cream style small curd cottage cheese
- 1/8 tsp almond extract
- Milk
Place flour in medium sized mixing bowl. Cut in butter as for pie crust. Blend in cottage cheese until mixture forms a ball. Chill for 1 hour. Roll out on floured board to 1/8 in thickness. Cut with a three inch cutter. Place level ¼ tsp jam in the center of each cookie. Moisten edges with water. Fold in half. Seal tightly with a fork. Place on lightly greased baking sheet. Prick tops with fork for steam vents. Bake at 400 for 15 minutes or until lightly browned. Cool on wire racks. Glaze Mix sugar, almond extract, and enough milk to make a spreading consistency. Spread on cooled cookies. Makes four dozen.
