Apricot Cookies

4 cups all-purpose flour
1 medium container cottage cheese
1 pound margarine

Mix butter and margarine, add flour. Refrigerate 3 to 4 hours.

Roll out dough on a floured board to about 1/8 inch thickness. Cut with pastry cutter into about 1 1/2-inch squares. Put filling in center of each and bring one side towards the middle. Then bring other side slightly over the top of that one. Pinch together to hold. Brush top of each with beaten egg yolk. Bake at 350 degrees F for 15 minutes until golden brown.

Fillings:
Boil fresh apricots down to make a paste. If fresh apricots are not available, use apricot preserves, apricot filling or prune filling (lekvar).

Make a nut filling with ground nuts, mixed with sugar to taste and a little orange juice.

Use dry cottage cheese with a little egg and sugar.

Use any of the filling sparingly.