1 c. butter, room temperature
1 1/2 c. sm. curd cottage cheese
2 c. all purpose flour

GLAZE:

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

Combine butter and cottage cheese in mixing bowl or work bowl of food processor. Beat or process until mixture is light and fluffy. Add flour. Mix until dough forms. Wrap dough tightly and refrigerate from 4 hours to overnight. Divide dough into thirds. Return 2 portions to refrigerator. Roll remainder into a 10" circle on a well floured board. Cut circle into 8 wedges. Roll each wedge into a crescent, beginning from wide edge. Repeat rolling, cutting and shaping process with remaining portions of dough. Place on lightly buttered cookie sheets, 2" apart. Bake at 350 degrees for 45 minutes or until golden brown. While croissants are baking, prepare Glaze.