This is my favorite cookie ever; it is really more like a pastry than a cookie– light, crisp and not too sweet. I am forced to admit, however, that they are a pain in the ass to make. They are time-consuming and don’t yield a lot of cookies. The method I’m about to describe is imprecise and vague, but despite all this, I hope you’ll try them anyway….

8 oz. 4% fat, creamed or small curd cottage cheese
2 sticks (8 oz.) cold, unsalted butter, cut into cubes
2 cups flour
1/4 t salt
sour cherry and apricot preserves

In a food processor, combine cottage cheese, salt and flour (or with a pastry blender); add the butter and process just until the dough comes together. This is a lot like a pie dough or pastry dough so you don’t want to overwork it. Divide the dough into 4 pieces and shape into squares; wrap each piece in plastic wrap. Refrigerate for 1 hour or more. I like to take out the dough for maybe 30 minutes before I’m going to roll it out so that it isn’t totally hard. Roll out each piece of dough into a really thin square (don’t worry if it’s not perfectly square), about 1/16″ thick on a well-floured surface, picking up or moving the dough on occasion to make sure it isn’t sticking. Trim to make a neat-ish square or rectangle and using a pizza cutter, cut into roughly 3″ squares any old way that you can. Make a 1″ cut from the center towards the corners of each square and place 1/4 t of jam in the center. Fold every other tip over, pressing into the jam to form a pinwheel. Place on a rimmed baking sheet lined with parchment or a Silpat and put the unbaked pinwheels in the fridge for about 15 minutes to firm up. Preheat the oven to 350ยบ. Bake the pinwheels for about 15-18 minutes until lightly browned on the edges and crisp. Dust with powdered sugar when they have cooled.

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