Cottage Cheese Cookies
2 c. sifted all-purpose flour
1 c. cold butter
1 c. plus 2 T. cream-style cottage cheese
Raspberry, peach, strawberry jam, caramel topping with pecans, or anything else you want to try.
1 c. confectioners sugar
1/8 tsp. vanilla or almond extract
Place flour in a medium bowl; cut in butter as for pie crust. Blend in cottage cheese until mixture forms a ball (can use a food processor). Chill 1 hour.
On a floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. round cutter. Place a level 1/4 teaspoon jam in center of each cookie. Moisten edges and fold in half; seal tightly with a fork. Place on lightly greased baking sheets; prick tops with fork.
Bake at 400° for 15 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, extract and enough milk to make thin spreading consistency; drizzle over cooled cookies.
In a 6 quart pot, combine the oil, sugar and 2 or 3 kernals of corn. Set over high heat, and constantly shake the pan back and forth until the kernals pop. After the first kernel of corn pops, add the remaining popcorn, place the lid on the pot, and continue shaking. When the popcorn slows in popping, remove it from the heat, and keep the lid on until it stops popping.
Add salt to taste and serve.