2 c. sifted flour
1 c. butter (no substitute)
1 c. plus 2 tbsp. sm. curd cottage cheese
Raspberry preserves

GLAZE:

1 c. confectioners' sugar
1/8 tsp. almond extract
Milk

Mix flour and butter as for pie crust. Blend in cottage cheese until mixture forms a ball.

Chill at least an hour (mixture will keep in the refrigerator for several days). Roll dough to 1/8 inch thick. Cut with 3 inch cutter. Put 1/4 teaspoon preserves in center of cookies, fold over and seal with fork. Place on cookie sheet, prick tops and bake at 350-375 degrees until lightly tanned. Cool. Mix glaze ingredients to thin spreading consistency. Makes about 4 dozen or more.