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Author/Submitted by:
Servings: 5
Categories: Cookies / Desserts

1  C  Butter
1  C  Chopped dried apricots
2  C  Flour
2  Tbsp  Butter
1  C  Fruit filling (see below)
1  C  Creamed cottage cheese
1  C  crushed pineapple, (9 oz can)
1/4  Tsp  Salt
1  Tbsp  Cornstarch
1/3  C  Sugar
    -----APRICOT FILLING-----
1/4  C  Sugar
1/8  Tsp  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 an d 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.

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