Schnecken

Contributed by Vera L. Dean-Ross, Hilltop 2

Thanks to Jeannette Raab (then of Sanitary Engineering at UC's Richmond Field Station).

Ingredients for single recipe:

1 cup butter or shortening
3 Tblsp. sugar
¾ tsp. salt

½ lb. cottage cheese
2 cups flour

raspberry jam (with seeds)

finely chopped nuts

shredded coconut

cinnamon sugar

Ingredients for double recipe:

1 lb. butter or shortening

¼ cup + 2 Tblsp. sugar

1-1/4 tsp. salt

1 lb. cottage cheese

4 cups flour

raspberry jam (with seeds)

finely chopped nuts

shredded coconut

cinnamon sugar

Directions:

• Mix together butter, sugar, and salt.
• Add cottage cheese and flour.
• Form all into a ball
• Separate into 4 parts for single recipe and 8 parts for double recipe.
• Roll each into a round ¼" thick.
• Spread each round lightly with raspberry jam, nuts, shredded coconut, and cinnamon sugar.
• Cut each round into 8 or more pie-wedge shapes.
• Roll up from wide end down to form crescent rolls.
• Sprinkle tops with cinnamon sugar.
• Bake on greased and floured cookie sheet at 375 degrees for 10-15 minutes until lightly browned.