In a large bowl combine cottage cheese and blend it until almost smooth with a few curds remaining. Next in the same bowl cream butter, sugar, and vanilla together with the cottage cheese. I combined everything with an immersion blender over low speed setting. The mixture should be not very smooth and a little chunky is fine.
In a separate bowl combine flour, baking powder and salt. In batches, add the dry ingredients to wet ingredients bowl.
Stir everything together with a spatula until just combined. Don’t overmix as this may result in dry cookies. Continue to knead the batter (using your hands) into a ball. The dough will be soft and tender.
Tightly cover dough with plastic wrap and refrigerate for 30 minutes.
Transfer the cookie dough onto a lightly floured surface (silicon baking mat works best). Using rolling pin, roll dough out flat to no less than to ¼ inch thickness. This will ensure that our cookies are fluffy and soft.
Decoration. Using a cookie cutter, cut out the dough into desired shapes. I used same easter cookie cutters that I mentioned in this suagr cookie recipe. Transfer each cookie onto prepared baking sheet.
Re-roll the remaining dough and continue cutting until all is used. Repeat with the rest of the dough by rolling it again into ball and then flat.
Bake the cookies for 20-22 minutes at preheated oven to 350 Fahrenheit. The cookies are ready when the edges start to become golden.
Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating. Sprinkle the cookies with c sugonfectioners sugar or simple glaze (see notes).