Kids in the Kitchen Wednesday: Cottage Cheese Butter Horns

For today, and today only, our blog is Cool Nannies Cook- and the Wisconsin Test Kitchen is fortunate enough to have the coolest Nanny out there. Not only does she do arts and crafts projects, she is well versed in all classic 80's movies that children need to be exposed to; and she cooks! Imagine our (beyond pleasant) surprise when we came home last week and found homemade cookies. Life does not get better than that. So, without further ado- here is our guest blog from Brooke Pape!

There are so many great ways to get kids into the kitchen and cooking great food. In our family the kiddos seem to eat a wider variety of healthy foods if they have prepared it themselves. Take advantage of the "I am the center of the universe" stage that young kids go through. In their minds, because THEY made it, it must be great! Teach them how to steam and eat a fresh artichoke or show them how to make a lemon sauce for their broccoli.

 

What...You say this is a "no-go"? Even with the sound child psychology? Fine, it's time to bring in the big guns. The Cottage Cheese Butterhorn! These rich delicious little pastries are an easy kid friendly recipe. Feel free to use these as a bribe to get them to eat their veggies.

 

Cottage Cheese Butterhorns

 

Dough

1 cup softened butter

1-1/2 cups small-curd cottage cheese

2 cups flour

1/2 tsp. salt

 

Glaze

3 tbl. butter

1 cup powdered sugar

3/4 tsp. vanilla

1 - 2 tsp. water

 

In a large bowl, beat butter and cottage cheese until blended. Combine flour and salt; gradually beat into the butter mixture. Cover and refrigerate overnight or until dough is easy to handle. Honestly, I've never done the overnight thing. Give it an hour and you'll be fine.
Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Bake at 350° for 25-30 minutes or until golden brown. Cool on pans on wire racks.

For glaze, in a small saucepan, melt butter. Stir in the confectioner's sugar, vanilla and enough water to achieve desired consistency. Drizzle over rolls. Yield: 3 dozen.

Notes from the Test Kitchen:
The dough will get very sticky if you handle it too much. (It's the butta!)

Make the glaze after everything is done baking- if you make the glaze to early it will cool and start to set up.

We hope you've enjoyed our guest blog! Now, go make some butter horns and enjoy those too!

Stay Cool,
The Cool Dads Crew