• With an electric mixer, whip the butter and cottage cheese until smooth. Then use a pastry cutter to cut in the flour adding 1 cup at a time.
• Use one of the shaping methods mentioned in the blog post and below. Either the rolled crescent cookie or the cut out squares with two sides pulled up making sure to add the fruit filling and optional nuts.
  
• Place on a parchment lined baking sheet. Bake in an oven that has been preheated to 350 degrees Fahrenheit for 20 minutes.
• Bake until barely golden brown. Remove and let cook on baking sheet for 1-2 minutes, then carefully remove to cooling racks and allow to completely cool.
• When ready to serve, bring the cookies to room temperature and dust with powdered sugar. Or drizzle with icing made from ½ cup of powdered sugar and 2 teaspoons of milk or water.
  

Rolled Crescent Shape Cookie

• Roll a circle 8-10 inches wide approximately1/8-inch thick.

  Spread the filling on the circle.

  Cut into 8 pie-shaped wedges.

  Roll up starting with the wide end. Place on parchment lined cookie sheet. Shape into a half moon crescent.

Square Cookie with Two Sides Pulled Up

• Roll out the dough and measure. Try and roll the dough into a rectangle about 1/8-inch-thick square.

  Use a pastry wheel or a sharp knife to cut your dough into 1 ½ -inch small squares.

  Line the cookie sheet with parchment paper place the squares on the paper.

  Place only ½-3/4 teaspoons of filling on each square.

  Moisten two opposite corners of the dough with a bit of water, lift the corners over the filling and gently pinch them together.