Bread Recipes

LaVyrle Spencer's Cottage Crescents
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  • 1 1/2 cups small curd cottage cheese
  • 1 cup Swiss Valley Farms butter (room temperature)
  • 1 tsp. almond extract
  • 2 cups flour
  • 1/2 cup granulated sugar
  • 1 egg white (beaten until foamy)
  • Sliced almonds (garnish)
  • Glaze:
  • 1 cup powdered sugar
  • 1/2 tsp. almond extract
  • 2 to 3 tsp. Swiss Valley Farms warm milk.

With electric mixer, combine cottage cheese, butter, extract, flour and granulated sugar in medium mixing bowl until well-blended, about 2 minutes. With lightly-floured hands, form into 3 balls. Refrigerate, covered with plastic wrap, for at least 6 hours. Roll each ball on a floured board into a circle about 13 inches in diameter and 1/8-inch thick. Cut each circle into 4 pie-shaped wedges. Roll each wedge up beginning at the wide end. Place on ungreased cookie sheets, pointed edge of crescent next to sheet about 1 inch apart. Brush each crescent with beaten egg white; sprinkle with almonds. Bake in a 350 degree oven for 25-30 minutes or until light golden brown. When cool, drizzle with glaze mixture. Yield: 12 large crescents
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