Ingredients

How to make it

  • Mix flour and oleo until crumbly
  • Add cottage cheese
  • Add milk
  • Mix until well blended
  • Refrigerate for 24 hours
  • Flour surface for rolling dough
  • Roll dough out to 1/4" think (adding flour as needed)
  • Cut into round cookies using about 3 inch cookie cutter
  • Lay a cut circle on pan and place a tablespoon of filling in the middle
  • Cover with another cutout and pinch sides together until sealed
  • Bake at 425 degrees until golden brown (about 12-16 min)
  • Drizzle with a powdered sugar and milk glaze then sprinkle with white sugar
  • For Filling
  • Combine crushed pineapple and cornstarch and cook over low heaat until thickened

Reviews & Comments 2

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  • phurlbut 6 years ago
    Sounds great! As a novice, it looks like an exorbitant amount of oleo/butter, and 2 cans (42 oz.) of crushed pineapple and 1# of cottage cheese? Has anyone traveled this route before? Let me know. I'm anxious to try it, but dubious jitters are holding me back. Maybe I'm assuming wrong measurements or maybe the recipe makes a very large capacity.
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  • jeffsgirl 7 years ago
    I've used cottage cheese in pancakes before, but never in cookies. I find that very interesting. I used to make a pineapple cookie many years ago. I am gonna try this one.Thanks for the post.
    Was this review helpful? Yes Flag

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