5 cups flour
5 sticks butter
1 pint (2 cups) creamed cottage cheese
Canned apricot filling

Soften butter, add cottage cheese and flour. Mix with hands until it forms a soft ball of dough. Chill overnight. Roll out dough in a rectangle, about 1/8 inch thick on lightly floured pastry cloth and cut dough into 1-1/2 inch strips, then out the opposite way to form squares. To make pinwheels, begin by making four cuts in square of dough, from each corner toward the center, but leave a quarter-size circle in the center of the dough uncut. It will look like four triangles that are connected in the center. Put a dollop (1/2 teaspoon) of apricot filling into the center. Fold one corner of each triangle towards center and overlap points forming a pinwheel. Bake on greased cooking sheet in a 400 degree oven for 12 minutes or until lightly browned around edges and dough is dry. Remove from pans and sift with powdered sugar. Makes 3 dozen cookies. Freezes well.

From St. Mark’s Cookbook.