Wednesday, January 5, 2011

Auntie Betty's Butterhorns

In memory of my Aunt, who would have turned 80 yesterday and/or today, I want to share her crowd-pleasing recipe for butterhorns.  They are a little fussy to make, but worth the effort.  You might want to give them a try.

Auntie Betty's Butterhorns

Buterhorns
1 c margarine or butter
12 oz cottage cheese, large curd
2 c flour
dash of salt

Frosting
1 c powdered sugar
1/4 t vanilla
1/2 t almond flavoring
1 T milk

Blend cottage cheese in blender to get the lumps out.  Cream margarine/butter.  Add cottage cheese, flour and salt.  Mix well.  Put in refrigerator 4 hours or over night.  Divide dough and roll in a circle.  Cut into wedges and roll, starting at the wide end, as for crescents.  Bake on ungreased cookie sheet for 25-30 minutes at 350 degrees.  Mix frosting ingredients until smooth and frost butterhorns.

OK, here are some hints:
*It works best to have a buddy help you with this project!
*The dough is sticky and needs to stay cold.  When the dough is ready to use, take it out of the fridge long enough to cut it into three or four sections.  Use one section at a time and return the rest to the fridge.
*You will want to roll the dough out on a plastic sheet such as a rolling sheet or a flexible plastic cutting board.  Dust the sheet with powdered sugar as needed.  This will prevent the dough from sticking to the rolling pin.  Roll the dough to a circle about the size of a dinner plate.  It should be quite thin.  You can get 12 wedges from the circle.
*Allow the butterhorns to cool before frosting them.
*One more thing  You may not want to double this recipe as it would be hard to mix such a large batch.

1 comment:

camilla said...

I want to try this. Perhaps over the weekend when Eric is home to help with the kids while I "fuss".

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