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St. Andrews on the Green
Kelowna, British Columbia, Canada
Butterhorn Cookies with Cream Cheese Frosting
Cut flour, butter, sugar and lemon into crumbs. Set aside. Bring milk to a boil then set aside to cool. When milk is lukewarm, whisk in egg.
Dissolve sugar in water then add yeast and let rise for 10 minutes. Pour mixture over crumbs. Using a fork, mix together until moist. Cover with plastic wrap and leave in refrigerator over night or for several hours. (This will create a very tender dough.)
Turn out onto floured surface and knead to form soft dough. (About a dozen turns.) Roll dough into 16 inch circle like a pie crust. Spread with softened butter. Cut circle into 12 equal wedges. Roll up each wedge beginning from wide end. Place on baking sheet, lined with parchment paper, about 3 inches apart. Cover with clean towel. Leave in warm place to rise for 1 hour or until doubled in size. Bake at 350 degrees for 10-15 minutes. Let cool.
Icing: Cream together all ingredients. Using a piping bag, drizzle mixture over cooled Butterhorn rolls.
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