These jammy cookies are really rich little pastries, thanks to the inclusion of pot cheese (a slightly drier version of cottage cheese) in the dough. A little sour cream helps break down and carry the richness of the cheese. Do not roll too thinly—1/8 inch is perfect.
Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed.Force enough pot cheese through a sieve into a dish to measure 1 cup. In a bowl cream 2 sticks or 1 cup butter, softened, until it is smooth, stir in the sieved cheese, 2 tablespoons sour cream, and 1/4 teaspoon vanilla, and combine the mixture well. Into another bowl sift together 2 cups flour and 1/4 teaspoon salt and gradually blend the flour mixture into the cheese mixture. Wrap the dough in wax paper and chill it for at least 3 hours. Roll one-fourth of the dough out very thinly on a lightly floured surface and chill the remaining dough until it is to be used. Cut the dough into 3-inch squares and put about 1/2 teaspoon jam or preserves in the center of each. Fold the squares tightly into triangles and roll them into crescents starting at the wide end. Arrange the crescents on a baking sheet, brush them lightly with milk, and bake them in a preheated hot oven (400° F.) for 15 to 20 minutes, or until they are golden. Transfer the cookies to a wire rack and dust them with sifted confectioners’ sugar. Continue making cookies in the same manner until all the dough is used. Makes about 32 cookies.
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