Mary Baileys Butterhorns

Ingredients

• 1 Cup Butter
• One 12 Oz. Carton Cottage Cheese (1-1/2 Cups)
• 2 Cups flour
• Dash of salt
• Frosting:
• 2 Tbsp. butter, melted
• 2 Tbsp. milk + little more
• 1/2 tsp. vanilla
• Bit of ground cinnamon
• 2 cups confectioners sugar

Directions

Cream butter and cheese together with mixer until blended. Beat in salt and flour until smooth.
Cover and refrigerate 4 hours or overnight.

Divide dough into 3 parts, form into balls. On lightly floured surgace roll out into flat circles 12 inches in diameter. Cut into 12 pie shaped wedges.

Roll each wedge from wide to small end.

Place on greased cookie sheet with tips turned under.

Bake 350 for 30 minutes or until light golden brown.

While butterhorns baking, mix frosting.
Spread frosing over tops of slightly warm rolls.
Cool completely, store in covered container.

YIELD: 36 butterhorns