Bread Recipes

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