Butterhorns

Usually, when a person has coffee or tea, an accompanying pastry or treat of some sort is in order. These little rolls are hard to describe. Made with just three ingredients and topped with a simple frosting, they are one of the most delicious pastries I have eaten. Judging by how quickly they have disappeared when I have taken them to parties or pot-lucks, I'm not the only one who loves these dainty confections. Their melt-in-your-mouth goodness is worth the little time it takes to chill and roll out the dough before baking them. They are best eaten fresh, as the texture will change somewhat if stored in a container for another day. Some of the dough can be frozen, however, and used at a later date after thawing in the refrigerator. This way, you can bake just a dozen at a time if you wish. Enjoy!

Butterhorns

1 cup butter, softened

1-1/2 cups (12 ounces) cottage cheese

2 cups all-purpose flour

Frosting

2 tablespoons butter, melted

1/2 teaspoon vanilla extract

2 cups confectioners' sugar

4-5 teaspoons milk

Cream butter and cheese together with mixer until blended; beat in flour until smooth.

Cover and refrigerate 4 hours or overnight.

Divide into 3 parts; form into balls.

On lightly floured surface, roll out flat into circles 12 inches in diameter.

Cut each circle into 12 pie-shaped wedges.

Roll each wedge from wide to small end; and place on cookie sheet with tips turned under.

Bake at 350 degrees for 25-30 minutes or until light golden brown.

While butterhorns bake, mix frosting ingredients, gradually adding milk until desired consistency.

Spread frosting over tops of slightly warm rolls.

Makes 36.