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Cottage Butterhorns Recipe

Cottage Butterhorns Recipe

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
TOTAL TIME: Prep: 45 min. + chilling Bake: 25 min. + cooling YIELD:36 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

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.