Add in the cottage cheese and process until dough starts to form and pull away from sides. Cover the dough and chill for about an hour.
After chilling, preheat oven to 400. Line a cookie sheet with parchment paper, set aside.
Roll out the dough on a lightly floured surface to about 1/8 inch thickness. Cut out with a circle cookie cutter (I believe mine was 3 inch). You can re-roll the scraps and cut out more circles.
Place 1/4 tsp of jam in the center of each circle.
Tightly pinch the edges together (if you find they are not sticking then dampen the edges with a dab of water). Repeat until all the circles are done. Place them on the prepared cookie sheet.
Poke each one with a fork so they can vent.
Bake at 400 for about 15 – 20 minutes – until cookies are lightly browned.
If they aren’t sealed tightly then they will pop open a bit. Which I love because then you can see some of the colorful filling inside. If you don’t want that to happen though, be sure to seal them very firmly.
Prepare drizzle – Once cookies are completely cooled: in a small bowl, whisk together the icing sugar, vanilla, and milk until mixture is the consistency of glue and will run off the end of a spoon so you can drizzle it over the cookies. You made need to add a pinch more milk, or a pinch more icing sugar to get the right consistency.
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