A versatile cookie. Try any flavor fruit filling, like raspberry or apricot.
Make this kolacky recipe by using a pastry blender or two knives, cut butter into flour as for pie crust. Add cottage cheese, mixing lightly until dough is well combined and holds together. Divide dough into two equal portions; wrap in plastic wrap and refrigerate for several hours or overnight. When ready to bake, preheat oven to 375° F. On lightly floured board roll out one portion of dough to 1/8-inch thickness. With a pizza cutter or knife, cut dough into 21/2-inch squares. Place 1 teaspoon of fruit filling in the center of each square. Bring two opposite corners of dough together, folding one over the other to seal. Bake on ungreased cookie sheet for 20 minutes or until lightly browned. Cool completely on wire rack. Dust with confectioners sugar befoer serving. Hint:For an interesting variation, bring all four corners of dough to the center, pinching well to seal in filling. This recipe may doubled and the kolacky will freeze well.