Yield: about 3 dozen 2” sandwich cookies
8 oz. unsalted butter, room temperature
3/4 cup granulated sugar
1 tsp. almond extract
3/4 tsp. salt
1 egg, room temperature
1 cup almond meal (I use Trader Joe’s. If you can’t find this in your store, grind roasted almonds in a food processor until finely ground.)
3 cups flour
1/2 cup powdered sugar
1 cup jam, or filling of choice
I've partnered with Five Acre Farms and Our Name Is Farm to spread the word that June is National Dairy Month! Local dairy farmers across the US are having a super hard time because of the low prices of conventionally-produced dairy products. We can help by buying local dairy products, which are almost always higher quality, transparently-sourced, ethically-produced and better tasting!! I feel so lucky that here in NY we have family-run farms and cooperatives like Five Acre Farms supplying us with awesome local dairy items.
I made these cookie cows with super fresh Five Acre Farms eggs. I just love how the farmer's story is inside each egg carton. The "pasture" is made from chives and lantana from my garden. You can get the cookie & icing recipe below.
My love for buying local food whenever possible started about 20 years ago, back when i was living in San Francisco and frequenting the Ferry Plaza Farmers Market. It soon became my Saturday am ritual. I'd stay for hours, getting to know the farmers, and eventually i started working there. My meals seemed even more delicious with that added dimension of knowing where my food comes from, and that sense of community that forms when you are connected to the source.
I'm now part of the Amazon Influencer Program, which basically means you can now find a collection of my favorite baking tools all in one place! When you go to my shop, you'll see what I recommend, complete with helpful tips in the comments. I do get a small fee for any items purchased through my storefront. click the button below to access my shop, and feel free to email me with any questions!