In a bowl, mix ingredients into a smooth dough, cover and place in refrigerator for at least 1 hour.
In a bowl, combine dry cottage cheese, egg, sugar, cinnamon & salt. Filling should be thick enough to hold its shape in a spoon.
To make Kase Knepfla
Roll dough quite thin on a floured surface. Using a small scoop, place balls of filling along one end of dough about 2 inches up from outside edge. Fold dough over filling; using a small round cutter ( or small glass) cut out kase knepfla. If edges aren’t sealed, just pinch as needed.
Continue until all the filling & dough are used. Bring a large pot of salted water to a boil. Drop ‘buttons’ carefully into water & boil slowly for about 5 minutes. Kase knepfla should float when cooked. Drain. I a large saucepan, melt some butter; add buttons, making sure to have only one layer. Brown lightly on both sides.