CRUST:
2 1/2 cups flour
1 cup sugar
1/2 pound (2 sticks) butter, softened
3 egg yolks, beaten
Mix flour and sugar together. Add the butter and egg yolks and work together with hands until crumbly but not lumpy. Don’t press — rub together.
Place in 10 x 15 inch cookie sheet. Pat gently until smooth; don’t press- it will stick.
Bake at 350 degrees for 20 minutes, until a beautiful brown color.
FILLING:
1 pound dry cottage cheese*
1 pound regular cottage cheese
2 egg yolks
1 cup sugar
1/8 pound (1/2 cube) butter
2 teaspoons vanilla
Combine all ingredients in a food processor or blender, or use a hand mixer. Pour over the baked crust. Return to oven and bake 5-8 minutes at 350 degrees.
*Dry cottage cheese can be made by putting 2 pounds of regular cottage cheese in a fine colander, and wash well with cold water until the water runs clear. Leave in the colander, with weight on the cheese, and let drain all day/night.
TIP: you can bake the crust ahead of time. Cover with the filling and bake on the day of the event.
This recipe is courtesy of Isabel Gillis Armstrong Kovtunovich. Isabel was born in Scotland but married into Seattle’s Russian Community. Both Isabel and her husband, John, were active members of the RCC for over 30 years – she as officer and/or member of the Ladies’ Auxiliary, and John as Executive Board Officer. Isabel was well-known for her marvelous cooking and people came to the Annual Bazaar specifically to sample her wonderful desserts!