Butterhorns

1. Preheat oven to 375F. Combine all of the butterhorn ingredients (except the slices of cheese, which are an optional topping) in a large bowl with a pastry cutter. Knead the dough until it holds together. This should take about 6 or 7 kneads.

2. Separate the dough into 3 equal parts and form each into a ball. Roll out each ball into a 10-12 inch round. Cut each round into 12 pizza sized slices/wedges. Roll each wedge into a crescent shape from the wide end to the skinny tip.

3. 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. Let cool on a wire rack.

* For Sweet Butterhorns frost with a simple frosting: Combine the powdered sugar and butter in a small bowl. Add cream/milk until you reach your desired frosting consistency. Drizzle the frosting over the cooled butterhorns.

* 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.