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Easier than most Butterhorn recipes, (something I did not realize until lately) I've been making this recipe for my guests for eons. I still get a kick out of watching them nibble the platter bare. Great brunch recipe.Cottage Cheese Butterhorns
1 cup (2 sticks) butter
1 1/2 cups (12 ounces) small curd cottage cheese
2 cups all-purpose flour
1/2 teaspoon salt
Cream the cottage cheese and butter together.
Combine the flour and salt and add them to the cottage cheese mixture a little at a time. Cover and refrigerate the dough for at least 4 hours, or overnight.
Divide the dough into 3 parts. On a lightly floured surface, roll each part into a fairly thin circle, about 1/8-inch thick. Cut each circle into 8 wedges, pizza style. In fact, a pizza wheel works great for this. Starting at the broad edge, roll each wedge into a crescent.
Place the crescents on a buttered cookie sheet and bake at 350° until golden brown, 30-40 minutes.
Ice while still warm. Makes 24 Butterhorns.
Icing Recipe:
1 cup powdered sugar
1 tablespoon butter
1/4 teaspoon vanilla
1 tablespoon milk
Cream the powdered sugar and butter. Add the vanilla and milk and stir until the sugar is dissolved and the mixture is lump-free. Or close.
Brush the icing over warm pastries.
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