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

FROSTING:

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

Cream butter and cheese with mixer until well blended; beat in salt and flour until smooth. Cover; refrigerate 4 hours or overnight. Divide into 3 parts; form into 3 balls.

On lightly floured surface, roll out flat into circles 12" 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 light golden brown. While butterhorns bake, mix frosting ingredients. Spread over tops of slightly warm rolls. Cool completely; store in covered containers. Yield: 36 butterhorns.