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Ingredients
- 1 lb Oleo, softened
- 1 lb Creamed cottage cheese
- 4 1/2 c. Flour
- 4 Tbsp. Sugar
- 1 pch Salt
- 1 x Lemon peel, grated Nut Filling, See Recipe Apricot Filling, See Recipe Prune Filling, See Recipe
Directions
- Mix flour and oleo together like pie dough. Add in all remaining ingredients and mix together with hands till well mixed. (Cottage cheese will look lumpy in dough, but mix as well as possible.)
- Divide dough into two balls. Leave in refrigerator overnight.
- Next day, roll out dough (each ball) quite thin (about 1/8"). Cut into 2" squares. Fill by placing either nut mix, apricot filling or possibly prune filling on center of square and roll into crescent or possibly fold over one end on to other end.
- Place on slightly greased cookie sheets. Bake in 375 oven for about 15 min or possibly till nicely colored. IMPORTANT: Before placing cookies into oven- brush them slightly with egg yolk that has been lightly beaten. This gives them a lovely color.
- Nut Filling: 2 C grnd walnuts, 1/2 c sugar, 3 egg whites-well beaten, 2 tbsp lowfat milk. Mix thoroughly.
- Apricot Filling: Cook 1 pkg dry apricots with 3/4 c water. When well cooked , mash them with a fork. Should be thick and not soupy. Add in sugar to desired sweetness.
- Prune Filling: Cook 1 pkg. dry prunes (pitted) same as apricots. Both apricot and prune fillings are best when allowed to thoroughly cold.
- NOTES : Esther was my pastors wife when our children were young. My daughter adopted her as "grandma". Her husband was a Hungarian immigrant and this is one of several of her Hungarian recipes.
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