2 cups all-purpose or pastry flour
½ tsp. salt
1 cup butter or margarine
1 cup cottage cheese, creamed, or sour cream
Prepared apricot, date, cherry or prune filling
If using cottage cheese, beat until smooth.
Mix flour and salt.
With pastry blender or knife, cut butter into flour until pea-sized. Mix in cottage cheese or sour cream thoroughly, but don’t overmix. Chill dough several hours or overnight.
On a lightly floured surface, roll out dough to about ¼-inch thick.
Cut into 2- or 3-inch squares, put dollop of filling into center of each square, then pull two opposite corners together, overlapping in center. A bit of water helps the corners stick together without opening during baking.
Bake on parchment-lined sheets in a preheated 350-degree oven until lightly browned. Cool.
Sprinkle with powdered sugar after cooled.
Makes 2 to 3 dozen.