Serves 48
45 min
Grandma's Butterhorns
Recipe GLPRfcba7a7fbc467c
A delightful vintage pastry that features a tender, cottage cheese and butter dough rolled into tender, flaky crescent shapes. After baking to golden perfection, they're topped with a simple, sweet almond-scented glaze. These delicate butterhorns are perfect for serving at brunch, tea time, or as an elegant appetizer. The combination of subtle almond flavor and powdered sugar frosting makes them irresistibly charming.
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Ingredients
12 oz cottage cheese
2 Tbs butter or margarine, softened
2 cups all-purpose flour
dash salt
2 cups powdered sugar
2 Tbs milk
1 tsp almond flavoring extract
Directions
In a large mixing bowl, combine the softened butter and cottage cheese. Beat together until well blended and creamy.
Add the flour and salt to the butter and cottage cheese mixture. Stir and mix until a soft dough forms.
Cover the dough and refrigerate overnight (or at least 8 hours) to allow the flavors to develop and the dough to firm up. Divide the chilled dough into 4 equal portions.
On a lightly floured work surface, roll out each portion of dough into a thin circle, similar to pie dough consistency. Using a sharp knife, cut each circle into 12 pie-shaped wedges.
Starting at the wide end of each wedge, tightly roll toward the pointed end to form a crescent shape. Place each rolled butterhorn on a greased baking sheet.
Bake at 350°F for 30 minutes, until the butterhorns are light golden brown. Remove from the oven and allow them to cool completely on a wire rack.
While the butterhorns cool, prepare the frosting by whisking together the powdered sugar, milk, and almond flavoring extract until smooth and spreadable. Once the butterhorns have cooled, spread or drizzle the frosting over each one.
