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Cottage Butterhorns

 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 ServingsPrep: 45 min. + chilling Bake: 25 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1 to 2 tablespoons water


  • 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.

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Cottage Butterhorns (continued)

Nutritional Facts: 1 butterhorn equals 101 calories, 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.