Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        -----PINEAPPLE FILLING-----
     1/3  C             Sugar
                        -----APRICOT FILLING-----
     1/4  C             Sugar
     1/8  Tsp           Cinnamon

Preparation:

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.