1 16-ounce container cottage cheese, puréed
1 pound butter or margarine, softened
1 teaspoon vanilla extract
4 cups self-rising flour
Granulated sugar
1 cup raspberry preserves

In a large mixing bowl, combine cottage cheese, butter, and vanilla; beat until light and fluffy.  Stir in flour until well blended.  Shape into balls; wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 400°F.  Spray cookie sheet with non-stick vegetable spray.

Break off small pieces of the chilled dough; roll into balls the size of small walnuts.  Roll in sugar.  Place, 2-inches apart, on prepared cookie sheets.  Make an indentation in the center of each cookie with thumb.  Fill the indentation with ½ teaspoon preserves.

Bake 12 to 14 minutes or until delicately browned and crisp.  Remove from cookie sheets; cool on a wire rack.

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