3/4 c. butter (room temperature)
1 sm. container (pt.) cottage cheese, sm. curd
1/8 tsp. salt
2 c. flour
1 c. Parmesan cheese, grated

Mix butter, cottage cheese and salt in mixer bowl. Add flour and mix until blended. Divide dough into 4 flat balls and refrigerate until cold enough to roll. Preheat oven to 400 degrees. Grease baking sheets.

On floured wax paper roll out 1 ball at a time to be 9 to 10 inch circle. Sprinkle each round with 3 tablespoons Parmesan cheese. Cut each round into 8 pie-shaped wedges. Start at wide edge of wedge and roll toward the point. Place point side down on baking sheet. Shape into crescents. Bake 20 to 25 minutes until golden. Immediately loosen and place on rack to cool. Before baking sprinkle remaining Parmesan cheese over crescents. Freezes well. Serve warm.

Makes 32.