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1
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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
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.
