3/4 c. butter, room temperature for mixer, cold and cut up
1 pt. sm. curd cottage cheese (2 c.) for processor
1/8 tsp. salt
2 c. flour
1 c. grated Parmesan cheese

In a medium bowl or processor fitted with metal blade, blend butter, cottage cheese and salt. Add flour; mix until blended. Divide dough into 4 flat balls. Refrigerate until cold enough to roll.

Preheat oven to 400 degrees. Lightly grease baking sheets; set aside. On a floured sheet of wax paper, roll out 1 ball of dough at a time to a 9-10 inch round. Sprinkle each round with 3 tablespoons Parmesan cheese. Cut each round into 8 pie-shaped wedges.

Beginning with wide end of each wedge, roll toward point. Place point-side down on prepared baking sheets. Shape into crescents. Sprinkle tops lightly with remaining Parmesan cheese. Bake 20-25 minutes or until golden.

Immediately loosen from baking sheets and place on racks to cool. May be frozen. Makes 32.

VARIATION: Make smaller rounds for hors d'oeuvres. (Makes 65.)