1 c. butter, softened
1 (12 oz.) carton cottage cheese
Dash of salt
2 c. all-purpose flour

Cream butter and cheese together with mixer until blended; beat in salt and flour until smooth. Cover; refrigerate 4 hours or overnight. Divide into 3 parts; form into balls. On lightly floured surface, roll out flat into circles 12 inches in diameter. Cut into 12 pie-shaped wedges. Roll each wedge from wide to narrow end. Place on greased cookie sheet with tips turned under. Bake at 350 degrees for 30 minutes or until light golden brown.

FROSTING:

2 tbsp. butter, melted
2 tsp. milk
1/2 tsp. vanilla
2 c. confectioners' sugar

While butterhorns bake, mix frosting ingredients. Spread over tops of slightly warm rolls. Cool completely. Yield: 36 butterhorns.