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

FROSTING:

2 tbsp. butter melted
2 tbsp. milk
1/2 tsp. vanilla
2 c. confectioner's sugar

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 small end. Place on greased cookie sheet with tips turned under. Bake at 350 degrees for 30 minutes or until golden brown. While butter horns bake, mix frosting ingredients. Spread over tops of slightly warm rolls. Cool completely; store in covered containers. Yield: 36 butter horns.