I've partnered with Five Acre Farms 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.
Yield: About 3 dozen 2.5" cookies
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1/4 teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
3.5 cups all-purpose flour (425 grams)
You will also need:
Parchment paper or silicone baking mat
kitchen scale -- weighing the flour is the most accurate way to go!
4 cups confectioners' sugar (about 1 lb.)
7-8 tablespoons warm water
optional: 1-2 tbsp lemon juice to replace some of water. (the lemon cuts the sweetness)
3 tablespoons meringue powder (i like Wilton)
1/8 tsp salt
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