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Cottage Butterhorns
Start the dough for these attractive crescents the night before, and you’ll have rich, flaky golden rolls the next morning to enjoy with your coffee. A sweet drizzle makes the buttery rolls hard to resist.—Mary Schmittinger, Colgate, Wisconsin
36 Servings
Prep: 45 min. + chilling Bake: 25 min. + cooling
Ingredients
1 cup butter, softened
1-1/2 cups 4% small-curd cottage cheese
2 cups all-purpose flour
1/2 teaspoon salt
GLAZE:
3 tablespoons butter
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
1 to 2 tablespoons water
Directions
In a large bowl, beat butter and cottage cheese until blended.
Combine flour and salt; gradually beat into the butter mixture.
Cover and refrigerate overnight or until dough is easy to handle.
Divide dough into thirds. On a lightly floured surface, roll each
portion into a 10-in. circle. Cut each circle into 12 wedges. Roll
up wedges from the wide ends and place point side down 2 in. apart
on greased baking sheets. Bake at 350° for 25-30 minutes or
until golden brown. Cool on pans on wire racks.
For glaze, in a small saucepan, melt butter. Stir in the
confectioner's sugar, vanilla and enough water to achieve desired
consistency. Drizzle over rolls. Yield: 3 dozen.
Nutrition Facts:
1 butterhorn equals 101 calories,
© Taste of Home 2009
2 of 2
Cottage Butterhorns
(continued)
Nutrition Facts:
6 g fat (4 g saturated fat), 18 mg cholesterol, 112 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.
Diabetic Exchanges:
1 fat, 1/2 starch.
© Taste of Home 2009