½ pound butter, soft
½ cup sugar
½ tsp salt
Rind of 1 lemon
1 tsp vanilla
1 cup luke warm milk
1 pkg dried yeast
4 to 4.5 cups flour
2 Tbs lemon juice
Cream butter and sugar, add eggs, beat well. Add salt, lemon rind and vanilla. Dissolve yeast in cup of warm milk, add milk and flour.
Refrigerate overnight or for several hours.
Divide dough into six even sized parts. Take only one part out of the refrigerator at a time.
Roll out as for pie crust. Cut in eight pie-shaped pieces. Spread with soft butter. Roll up from large end to the point. Put on cookie sheet and let raise for 3 hours.
Bake at 350 for about 15 minutes. Frost while warm with powdered sugar frosting.
Makes about 48 butter horns.
You can bake all at once or save some for a few days. Be sure you only work on one part of the dough at a time. Keep the rest in the refrigerator as dough is hard to handle when warm. You should use up the other half pound of butter in rolling them and the balance in frosting and greasing of cookie sheets.