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Instructions |
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Mix flour and butter until crumbly. Add cottage cheese and milk. Mix until well blended. Refrigerate for 24 hours.
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For filling:
Combine crushed pinapple and cornstarch. Over low heat, mix until thickened.
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Roll dough out to 1/4" thick. Cut into equal numbers of small and large round circles. With the large circle, add 1 Tbs of the pineapple mixture and cover with smaller circle. Crimp edges until they are sealed.
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Bake at 425 until golden brown. Drizzle with powdered sugar and milk glaze. Add sprinkles for decoration.
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Originally Submitted
12/7/2007
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