8-ounce carton creamed cottage cheese
1 cup butter or margarine, softened
2 cups sifted flour
1/4 cup butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons raisins
1/4 cup raspberry jam
1/4 cup chopped citron
1 tablespoon sugar
Combine cottage cheese and softened butter in a bowl; blend. Add flour and mix until dough forms a ball. Divide into thirds and chill 1 hour. Preheat oven to 375°. Roll each portion of dough into a circle – 1/8 inch thick. Brush with melted butter. Spread on of the fillings on each rolled-out circle. Cut each into 16 pie-shaped wedges. Beginning at the outer edge, roll wedges tightly; place, point down, on a greased cookie sheet. Bake 20 to 25 minutes – until lightly browned.
Preparation time: 1 hour 40 minutes
Recipe makes 48 crescents at approximately 70 calories per crescent
Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973
I keep scrolling back to the dough recipe and “8-ounce carton creamed cottage cheese.” It’s like I’m stuttering.