1 cup butter, softened
3/4 cup small-curd cottage cheese
2 cups all-purpose flour
1 egg, beaten
1 tsp. vanilla
1 cup finely chopped pecans
1/2 cup granulated sugar
1/8 teaspoon cinnamon

Preheat oven to 350°F.

In a mixing bowl, cream together butter (no substitutes) and cottage cheese until smooth. Add sugar; beat in egg, and remaining ingredients. Gradually stir in flour.

Place dough in a plastic bag and refrigerate for 2 hours or until easy to handle.

On a lightly floured surface, roll out to 1/8-inch thickness. Cut out cookies using a 2-inch round cookie cutter dipped in flour before each cut.

Arrange cookies leaving a 1 inch space between cookies on ungreased or parchment-lined baking sheets.

Brush tops with egg.

Combine pecans, sugar and cinnamon. Sprinkle liberally over tops of cookies.

Bake at 350°F for 15-20 minutes or until golden brown. Remove to wire racks to cool.

Yield: 6 dozen.