Grandma Butterhorns make flaky, tender crescents that balance butter and cottage cheese for a delicate texture. They finish with a sweet powdered sugar frosting that keeps the cookies simple and nostalgic.

You may search for this Grandma Butterhorns recipe because you want an easy, make-ahead pastry that travels well and feeds a crowd. The recipe uses common pantry ingredients and relies on an overnight refrigerated dough to simplify timing.

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Why Make This Recipe

This Grandma Butterhorns is straightforward and stretches a small set of ingredients into a large batch. You only need flour, cottage cheese, butter, a dash of salt, and a simple frosting to finish.

Preparation time is minimal the day you bake because the dough rests overnight in the fridge. The hands-on time is mostly rolling and shaping, which makes these ideal for weekends or holiday prep.

The result suits brunch, potlucks, and holiday cookie trays. The crescents freeze and transport well, which makes them handy when you need make-ahead treats.

How to Make Grandma Butterhorns

The approach combines cottage cheese with butter to create a rich, moist dough that bakes into flaky layers. Chilling the dough overnight firms the fats and hydrates the flour, which improves rollability and texture.

Rolling the dough into four rounds and cutting wedges keeps each crescent thin enough to bake through while preserving a soft interior. The frosting is quick and smooths over cooled crescents for a clean finish.

Ingredients

2 cups flour
12 oz. cottage cheese
2 sticks butter or margarine
dash of salt
2 cups powdered sugar
2 tablespoons butter or margarine (for frosting)
2 tablespoons milk (for frosting)
1 teaspoon almond flavoring (for frosting)

Directions

Beat cottage cheese and butter together.
Add in flour and salt, mix together, and refrigerate overnight.
Divide dough into 4 parts and roll out each part like pie dough.
Cut into 12 pie-shaped wedges and roll big end to little end.
Bake on a greased cookie sheet at 350°F for 30 minutes.
Cool completely.
Mix frosting ingredients together and spread on cooled crescents.

How to Serve Grandma Butterhorns

Serve these crescent pastries at room temperature for the best texture. Place them on a parchment-lined platter so the frosting does not stick.

Pair with coffee, black tea, or a mild latte to balance the sweetness. Fresh berries or a small fruit salad work as a bright counterpoint to the buttery crescents.

For entertaining, arrange the Butterhorns in concentric circles and dust lightly with extra powdered sugar for presentation. Keep napkins handy as the frosting will soften slightly when handled.

How to Store Grandma Butterhorns

Store unfrosted cooled crescents in an airtight container at room temperature for up to 2 days. If you need longer storage, place them in the refrigerator for up to 5 days; bring to room temperature before serving.

For freezing, freeze unfrosted, cooled crescents in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then frost after they reach room temperature to avoid glaze slipping.

To prevent drying, separate layers with parchment paper and keep the container sealed. Avoid storing in direct sunlight or near heat sources.

Tips to Make Grandma Butterhorns

Chill the dough overnight to firm the butter and hydrate the flour for workable, less sticky dough.
Use full-fat cottage cheese for better flavor and a more tender crumb.
Pat the dough into rounds before rolling to keep it even and reduce handling.
Roll each section thinly but not paper-thin; the layers need some thickness to hold shape.
Cut wedges with a sharp knife or pizza cutter for clean edges and even baking.
Bake on a greased cookie sheet with some space between crescents for even heat circulation.
Cool completely before frosting to prevent the glaze from melting and running.
If the frosting is too thick, add milk a few drops at a time until it spreads smoothly.

Common Mistakes to Avoid

Overworking the dough will warm the butter and reduce flakiness. Keep your hands cool and handle the dough as briefly as possible when rolling.

Frosting warm crescents will cause the glaze to slide off. Always wait until the crescents are fully cool before spreading the powdered sugar frosting.

Variations

If you want a nutty note, add finely chopped pecans to the frosting or brush crescents with melted butter and roll in toasted almonds before glazing. For a citrus lift, add a teaspoon of fresh lemon zest to the frosting and reduce almond flavoring.

FAQs

Can I use nonfat cottage cheese?
Yes, but full-fat cottage cheese gives a richer texture and better flavor.

Can I make the dough and bake the same day?
You can, but the overnight refrigerated dough develops a better texture and is easier to roll.

Will margarine work instead of butter?
Yes, margarine will work, though flavor and flakiness may be slightly different.

How thick should I roll the dough?
Roll thin enough to form delicate layers but leave enough thickness so the crescents hold together, about 1/8 to 1/4 inch.

Can I skip the frosting?
Yes, they are tasty plain or dusted with a little powdered sugar.

How many does this recipe make?
Following the directions yields about 48 crescents if you cut each quarter into 12 wedges.

Conclusion

If you want a reliable, make-ahead pastry with a tender crumb, this Grandma Butterhorns recipe fits the bill. For a tested version and step-by-step photos, see the original Pinch of Yum Grandma’s Butterhorns recipe which helped popularize this cottage cheese crescent approach.

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