½ lb butter
1 lb small curd cottage cheese
The 3 ingredients should be mixed with a hand pastry blender or fork. Do not use a mixer. Butter should be room temperature. Do not melt. Mix just until blended, do not overmix. Do not break down cottage cheese. Dough should be very lumpy. Mix just to moisten flour.
Leave in bowl. Cover & leave overnight in frig. Next day, divide dough into 4 balls. Roll each ball out on a well-floured surface with a rolling pin as you would a pie crust. You cannot use too much flour. Cut each rolled out ball into 8 wedges as you would a pie. Roll each wedge into a horn, starting with the wide edge & roll to point. Place on a ungreased cookie sheet & bake at least 20 minutes. Bake at 350. Done when crisp on the outside & crust is speckled from curds. Frost while warm with powdered sugar icing.
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