1 lb. butter
1 lb. creamed cottage cheese
4 c. sifted flour

Blend dough by hand to form a ball. Refrigerate to handle easily. Shape dough in round balls approximately 1 inch and refrigerate overnight.

1 lb. dried apricots
2 c. sugar

Cook apricots in heavy bottom pan; cover apricots with water. Add sugar and cook until very soft. Add water and sugar as cooking, if needed. To obtain a paste like form mash apricots with potato masher while cooking.

Roll balls to a flat circle. Place a small amount of cooled filling and pinch closed at center.

Place on greased sheet and bake at 375, 12 to 15 minutes (very light toast color).