• 1 cup butter, softened
• 1 teaspoon vanilla extract or Heilala Vanilla Paste 
• 1 cup small curd cottage cheese
• 3/4 cup sugar
• 3 cups all-purpose flour, plus more for rolling
• 1 teaspoon baking powder
• 1/2 teaspoon Kosher Salt 
• 1 tablespoon Rosemary 
• Apricot jam (or your favorite flavor)

In a large bowl, cream butter, sugar, cottage cheese and vanilla until light and fluffy. The batter will look curdled because of the cottage cheese.

Add flour, baking powder, salt and rosemary. Mix until dough is combined. Dough will be a bit sticky. Divide dough into two portions, putting each portion on plastic wrap and forming into a disc. Refrigerate for at least 30 minutes before rolling out.

Preheat oven to 350 degrees and line cookie sheets with parchment paper. On a lightly floured surface, roll dough out to 1/4 inch, using extra flour as needed to make it easier to roll out. Use a round or square cutter to cut dough.Place pieces on cookie sheet. Place about 3/4 teaspoon of jam towards center of dough. Slightly fold over other end of dough, pressing down the top part on the bottom part. You don't want to seal it like a turnover - the jam should show through. Bake until lightly browned, about 16 - 21 minutes. Let cool completely.