From the Kitchen of Carol Schneider
1 lb. dry curd cottage cheese
1 lb. butter
4 c. flour
� tsp. vanilla extract
Press cheese through a sieve. (I use a food processor.)
Cream butter; add cottage cheese; mix together.
Add flour cutting in with a pastry blender; add vanilla, then knead lightly.
Make little balls of dough, smaller than walnuts. Refrigerate overnight..
Roll out ball very thin; place filling on dough and roll jelly roll fashion. Place on oiled cookie sheet.
Bake at 350� until light brown. Sprinkle with powder sugar.
Assorted fillings: Thick jams or jellies, Lekvar, poppy seed filling or chopped dates.
Recipe Note: I found this recipe in the newspaper and it has become a family favorite. A Polish Cookie