Start by cutting the butter into small pieces that are about ⅛ inch thick.

Once you have that done, take and place the flour and chopped butter into a mixing bowl. Take a pastry blender and use that to cut the butter into the flour until the mixture is about the size of corn kernels.

Next, take and add the cottage cheese and mix with a spoon until mixed well. Take and mix using your hands and shape it into a ball.

Once shaped, take and cover it with plastic wrap and chill in the fridge for one hour.

During this time, preheat your oven to 400 degrees.

Next, you're going to line two baking sheets with parchment paper so it doesn't stick.

Take and split the dough ball in half and place one half on a lightly floured surface. Then, you're going to roll it to about ⅛ inch thick. Take and use a 3¼ inch cookie cutter and cut circles until all the dough ball is done. Repeat the same process with the second dough ball.

Take and out ¼ tsp. jam or lemon curd in the middle of each cut circle. Take and brush water around the edges and fold it in half. Then, crimp the edges with a fork and pierce the top of each cookie as well.

Put the cookies two inches apart on your cookie sheets and put on the center rack of the oven and bake for 15-20 minutes or until lightly browned.

Once they are done, take them out and move to a wire rack. Let cool.

Then, mix the powdered sugar, lemon curd, and lemon extract with a whisk until smooth. You can add in a little milk until it's thin enough to drizzle. Once done, drizzle over each cookie.

Put leftovers in an airtight container. They should be good for several days.