My Favorite Butterhorns Recipes

GRANDMA'S BUTTERHORNS

Steps:

• Beat cottage cheese and butter together. Add in flour and salt. Mix together and refrigerate overnight.
• Divide dough into 4 parts. Roll out each part like pie dough, and cut into 12 pie shaped wedges. Roll big end to little end.
• Bake on greased cookie sheet and 350 for 30 minutes. Cool.
• Mix frosting ingredients together (sugar through almond flavoring) and spread on cooled crescents.

OLD WORLD BUTTER HORNS

Steps:

• Add salt to flour and sift if needed.
• Use a food processor to quickly cut chilled butter and cottage cheese into flour as with making any pastry dough (process until dough forms ball). Two dinner knives will also work well, if a food processor is not available.
• Divide dough into 4 equal parts, form into balls, wrap in plastic wrap and chill overnight or for at least 4 hours.
• Remove chilled dough balls from the refrigerator one at a time and sprinkle with flour.
• Roll each ball into a 8-10 inch circle on a well floured surface.
• Cut circles into 8 wedges (pie slice style).
• Place 1 teaspoons of cooled filling near edge of wide end of wedge, roll up towards small end and form each cookie into a crescent (horn).
• Place folded side down on ungreased cookie sheet.
• Bake in preheated oven (400F) for 15-20 minutes.
• Place on rack to cool and sprinkle immediately with powdered sugar.
• FILLING.
• Place all filling ingredients into heavy saucepan (cast iron preferred).
• While stirring continuously, cook until it forms a thick solid sticky mass.
• Set aside to cool thoroughly before use.

BUTTERHORNS

Steps:

• Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
• Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has risen, punch down, cover, and refrigerate overnight.
• Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-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 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.