Butterhorns

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   1.

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   Preheat oven to 375F.

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   Combine all of the butterhorn ingredients (except the slices of cheese, which are an optional topping) in a large bowl with a pastry cutter.

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   Knead the dough until it holds together.

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   This should take about 6 or 7 kneads.

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   2.

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   Separate the dough into 3 equal parts and form each into a ball.

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   Roll out each ball into a 10-12 inch round.

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   Cut each round into 12 pizza sized slices/wedges.

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    Roll each wedge into a crescent shape from the wide end to the skinny tip.

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    3.

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    Place the crescents on a parchment lined baking sheet and bake in a single layer in the middle of the oven for 30-40 minutes or until golden.

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    Let cool on a wire rack.

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    * For Sweet Butterhorns frost with a simple frosting: Combine the powdered sugar and butter in a small bowl.

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    Add cream/milk until you reach your desired frosting consistency.

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    Drizzle the frosting over the cooled butterhorns.

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    * For Savory Butterhorns: Top each with a small slice of your favorite cheese (I recommend Swiss and cheddar)and let it melt in the oven for the last 2 minutes of the baking time.

No additional tips available.