1 c. butter
1 1/2 c. sm. curd cottage cheese
2 c. flour

Combine butter and cheese until light and fluffy. Add flour. Mix until dough forms. Wrap dough tightly in wax paper and refrigerate 4 hours or overnight. Divide dough into thirds. Return other portions to refrigerator. Roll dough into 10 inch circle on well-floured board. Cut into 8 wedges. Roll each into crescent starting at wide end. Repeat with remaining dough. Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 45 minutes or until golden brown. While croissants are baking, prepare glaze.

GLAZE:

1 tbsp. butter
1 tbsp. cream or milk
1 c. powdered sugar
1 tsp. lemon juice

Drizzle glaze or brush on tops of warm croissants. Serve warm. Makes 24.