1 lb. butter
1 lb. creamed cottage cheese
1/2 tsp. salt
4 c. flour, sifted

Mix ingredients together with hands to form a dough. Add more flour if needed. Shape into 1 inch balls and refrigerate overnight (dough may be kept under refrigeration one month).

FILLING:

One pound dried apricots, 2 cups sugar. Cook apricots in water, just barely covered, until tender. Drain and sieve. Add sugar to hot sieved apricots; then cool mixture. Roll each dough-ball into a 3 inch round. (Make only 10 horns at a time so the dough will remain cold.)

Place a teaspoon of apricot filling in center and roll up in the shape of a horn. Then dip the horns into 2 slightly beaten egg whites and then roll in finely chopped nuts mixture: 1 1/2 cups ground walnuts or almonds, 1 1/4 cups sugar. Place on greased cookie sheet. Bake at 375 degrees for 12 minutes or until lightly browned. Makes about 11 dozen roskie (horns).