Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

These cookies need time to make as the dough needs to cool and "rest" for several hours. They are worth the effort.

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Recipe Summary

Servings:
36
Yield:
6 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball.

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  • Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm.

  • Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets.

  • To Make Filling: Combine egg whites, nuts, water, and ground cinammon. Mix well and set aside.

  • On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge.

  • Cut circle into 24 pie-shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily).

  • Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

Nutrition Facts

121 calories; protein 2.8g; carbohydrates 6.7g; fat 9.7g; cholesterol 14.5mg; sodium 65mg. Full Nutrition
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