Recipes by Kristin Riley

Cottage Cheese Butterhorns

A delicious weekend breakfast treat.

A delicious weekend breakfast treat

Cottage Cheese Butterhorns
  • 1 cup butter, softened
  • 1½ cups cottage cheese
  • 2 cups all purpose flour
  • ½ teaspoon unrefined sea salt
  • 3 tablespoons butter
  • 1 cup icing sugar
  • ¾ teaspoon vanilla
  • 1-2 tablespoons water
  1. Beat butter and sugar until blended
  2. combine flour and salt, gradually beat into butter mixture. Cover and refrigerate overnight or until dough is easy to handle.
  3. Divide dough into thirds
  4. On a lightly floured surface, roll each portion into a 10 inch circle. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 inches apart on greased baking sheets.
  5. Bake at 350 for 25-30 minutes or until golden brown. Cool on wire racks in baking sheets.
  6. For glaze, in a small saucepan, melt butter. Stir in the icing sugar, vanilla and water. Drizzle over rolls.


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