Blend butter, cottage cheese and flour with hands to form dough. Add more flour if cheese is watery. Shape into 1-inch balls and put in refrigerator overnight. (Dough may be kept under refrigeration for up to one month.).
Preheat oven to 375° F. Lightly grease a cookie sheet; set aside.
Cook apricots until tender; drain and puree. Add 2 cups Sugar while still hot. Cool. In a separate bowl, mix almonds and 1 ¼ cup Sugar; set aside.
Press each dough ball into a 3-inch round (make only ten horns at a time so dough will remain cold). Place one teaspoon of apricot filling into center of each round. Roll into shape of horn.
Dip in egg whites and then roll up in sugared almonds. Place on prepared sheet and bake for 12 minutes. Remove from oven, sprinkle with Confectioners Powdered Sugar, if desired.
Note: Rounds can be folded over filling and edges press close for a half-moon filled cookie.