Cream oleo and cottage cheese. Add flour and salt. Refrigerate 4 hours or overnight. Divide dough into three parts. Roll each part into circle on floured board. Cut circle into 12 wedges and roll up into a butter horn, starting the roll at the wide end. Place on greased cookie sheet and bake at 350° for 30-40 minutes. Once they have cooled, you can top with frosting.
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