1 cup butter, chilled and cut up in tablespoon amounts
1 cup (8 oz) cottage cheese, small curd
1 can Fruit Flavor filling (I used Poppyseed – my absolute favorite!)
2 egg whites, beaten
Powdered Sugar
Instructions
In a standup mixer, using your dough hook, mix butter and flour together. If you don’t have a standup mixer, you can use a pastry blender and cut butter into flour as you would for a pie crust.
Add cottage cheese, mixing lightly just until dough is combined and holds together.
Divide dough into 2-3 equal portions; wrap in plastic wrap and refrigerate for several hours to overnight.
Pre-heat oven 375 degrees.
On a lightly floured board, roll out one portion of dough to ⅛-inch thickness.
With a pizza cutter, cut dough into 2½ inch squares.
Place 1 teaspoon of fruit filling in the center of each square.
For Pinwheel shape: Cut a ½ inch slit diagonally on each corner of the square. Place 1 teaspoon of fruit filling in the center of each square. Bring every other corner to the center and press together; seal with egg white. Press into filling.
For traditional kolacky shape: Place 1 teaspoon of fruit filling in the center of each square. Bring two opposite corners of dough together, folding one over the other to seal. Pinch and rub a little egg white to help secure the seal.
Bake on an ungreased cookie sheet (or lined with parchment paper) for 17-20 minutes or until lightly browned.
Cool on baking sheet for 5 minutes before cooling completely on a wire rack.
Dust with powdered sugar prior to serving.
Store in an airtight container.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2013/12/cottage-cheese-kolacky/