Easy Cheese Butterhorns Recipeas frosted crescent rolls. Iced, actually. The dough does need to chill for several hours, though, so if you're including this in your brunch menu prepare the dough the night before, pop it in the frig, and bake the pastries in the morning.
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 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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