1 cup butter or margarine, softened
1 cup cream style cottage cheese
2 cups all-purpose flour
2 egg whites
2 cups chopped nuts
1/2 cup water
2 tablespoons ground cinnamon
In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add
flour until dough forms a ball. 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 cinnamon. 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.
These cookies need time to make as the dough needs to cool and "rest" for several hours. They are worth the effort. Some recipes use sour cream instead of cottage cheese the consistency is the same with the cookie and it all tastes just as delicious.
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