Sweet Crescent Rolls - cooking recipe

Ingredients

1/2 cup unsalted butter, room temperature, cold if using food processor
3/4 cup small curd cottage cheese
1 cup all-purpose flour
1/4 teaspoon salt
Sugar Glaze
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract or 1/4 teaspoon lemon juice
1 tablespoon butter, softened
2 teaspoons milk

Preparation

In a medium bowl, combine butter, cottage cheese, flour and salt, until it forms a soft, shaggy dough. Shape into a disk, and wrap in plastic wrap; refrigerate until firm, about two hours.
Food processor directions: Buzz the flour and salt in the food processor. Cut cold butter into little bits. Add to the food processor along with the cottage cheese. Process until it forms a ball and goes round 3 times-no more. Chill dough as above.
Preheat oven to 375 degrees. On a well floured surface, roll the dough into a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent.
Place croissants 3 inches apart on a rimmed baking sheet. Bake 30 to 35 minutes or until golden brown. Transfer to a cooling rack. Cool 10 minutes.
Add the softened butter and two teaspoons milk to 1/2 cup confectioner's sugar, stirring until glaze is of a drizzling consistency.Add the vanilla or lemon juice. It should be thin enough to pour while still coating the croissants.
Drizzle the sugar glaze over the croissants. Serve warm, or let cool to room temperature. Store at room temperature in an air tight container, up to two days.