Here are a few Unleavened Bread recipes for all to enjoy.

 Cottage Cheese Rolls

1/2 cup butter or margarine
2 cups flour
2 cups cottage cheese

Directions:

Mix flour and butter together first, then add in cottage cheese. Refrigerate 8 hours or overnight. Divide dough into four balls. Roll out one at a time as for pie crust on a well-floured surface. Cut into 8 wedges and roll up each piece like a crescent roll, starting with the wide end. Place on cookie sheet and bake 30 minutes in a 350 dgree oven. Makes 32 rolls.

Herbed Cheese Dollars

¼ Cup butter, softened
½ Pound sharp cheddar cheese, shredded
3 oz. package cream cheese
1¼ Cups whole wheat flour, measured before sifting.
¼ Teaspoon dried basil
¼ Teaspoon ground sage
¼ Teaspoon powdered thyme
2 Shakes cayenne pepper
3 Tablespoons dry while wine

Combine butter, cheddar and cream cheese in bowl of electric mixer.  Beat until thoroughly blended.  Add other ingredients.  Form into long roll about the size of a silver dollar.  Wrap in waxed paper and chill until firm.  To bake, slice 1/8 inch thick.  Place on lightly greased baking sheet and bake 10 minutes at 400 degrees.  Store in airtight container.  Freezes very well.

Swiss Butterhorns

2 Cups sifted flour
1/4 Teaspoon salt
2/3 Cup butter
1 Egg yoke
¾ Cup sour cream
½ Cup finely chopped nuts
¾ Teaspoons cinnamon
½ Cup sugar

Measure flour and salt into bowl.  Cut in butter.  Stir in egg yolk and sour cream.  Mix well.  Shape dough into ball.  Wrap in waxed paper.  Chill overnight.  Divide dough into 3 parts.  On lightly floured board roll each into 12 inch circle, then cut in 12 wedges.  Blend sugar, nuts and cinnamon.  Sprinkle each wedge with sugar mixture.  Starting at wide edge, roll up.  Place on greased baking sheet with point tucked underneath.  Bake at 375 degrees 20 to 25 minutes.  Remove from oven.  Frost at once with 1 cup powdered sugar blended with 2 T hot water and ¼ t. vanilla.

Brown Sugar Biggies

1 C. butter, softened
2/3 C. packed brown sugar
1 egg
2 C. flour
1/2 tsp. salt
2 tsp. vanilla extract

Directions:

In large bowl, beat butter and sugar with mixer until pale and fluffy. Beat in egg and vanilla. Stir in flour and salt until a stiff dough forms. Chili dough 30 minutes. Form balls using 1/3 cup dough for each. Place 3 balls on each lightly greased cookie sheet and flatten to 4 1/2-inch diameter (cookies spread about 1 inch during baking). Press in almonds and candies to decorate. Bake in preheated 350° oven for 15 minutes or until edges are lightly browned. Cool on sheet on rack for 3 minutes; remove to rack to finish cooling. Makes 8 cookies.

Cream Wafers

2 cups Gold Medal® all-purpose flour
1 cup butter or margarine, softened
1/3 cup whipping (heavy) cream
Granulated sugar

Creamy Filling
3/4 cup powdered sugar
1/4 cup butter or margarine, softened
1 teaspoon vanilla
 
In medium bowl, mix flour, 1 cup butter and the whipping cream with spoon. Cover and refrigerate about 1 hour or until firm.
 
Heat oven to 375ºF. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper, using pancake turner. Turn each cutout to coat both sides. Place on ungreased cookie sheet. Prick each cutout with fork about 4 times.

Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.

Meanwhile, mix all Creamy Filling ingredients until smooth. Add a few drops water if necessary. Spread about 1/2 teaspoon filling between bottoms of pairs of cookies.