Cottage Butterhorns Recipe

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Cottage Butterhorns Recipe
Cottage Butterhorns Recipe photo by Taste of Home
Publisher Photo

Cottage Butterhorns Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + chilling Bake: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
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.
Originally published as Cottage Butterhorns in The Taste of Home Cookbook 2009

Nutritional Facts

1 each: 101 calories, 6g fat (4g saturated fat), 18mg cholesterol, 112mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 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
  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.
Originally published as Cottage Butterhorns in The Taste of Home Cookbook 2009

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Reviews forCottage Butterhorns

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MY REVIEW
angela32 User ID: 3084463 248440
Reviewed May. 20, 2016

"Amazing! Will be making these again. I also made 24 instead of 36. Totally going to play with the glaze flavor next time...maybe lemon? orange? Yum!"

MY REVIEW
grannygourmet User ID: 3148826 104018
Reviewed Nov. 15, 2011

"quick, easy and very tasty. I made 24 instead of the amount indicated, cutting 8 wedges from each of the 3 dough pieces."

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