Katrina’s Cookies

2 sticks butter—softened
¾ cup sugar – cream with butter.
Add 1 large egg – cream with butter and sugar
Add 1 tablespoon vanilla, cream some more
Add 2 cups flour—slowly and cream until just blended
Cut two sheets of parchment paper to fit a 17” x 11” baking sheet. Lay the first sheet on the baking sheet and place cookie dough on the paper. Place the second sheet on top of dough. Spread the dough, between the parchment paper, flat, almost to edges of cookie sheet (not too close to edge to prevent getting too thin).
Place pan in the refrigerator to chill for one hour. Preheat oven to 350*. Bake at 350* for 15 minutes.
When still warm, cut into 2” x 2” cookies. Frost when cooled.

8 oz. cream cheese, softened
2 tablespoons butter, softened
Splash of Longmont Dairy Whole Milk
1 teaspoon lemon extract
¼ fresh squeezed lemon
Powdered sugar to your taste
Add a little powdered sugar at a time and beat, with mixer, until smooth and thick enough to spread on the cookies.

Easter Bunny Cake

Bake 2-9″ round cakes from your favorite recipe or 18.25 oz. box cake. Let cool completely.

6 Cups powdered sugar
3 sticks butter, softened
1 Tbs. vanilla extract
2- 3 Tbs. milk

Items to go on top of frosting:
1 1/4 Cups sweetened, shredded coconut
Gum drops for the nose and eyes
Marshmallows for feet and tail
Pink construction paper for the ears

In a large bowl, beat butter until softened. Slowly add powdered sugar and beat until almost incorporated. Add vanilla and milk and beat on high until smooth.

Remove cooled cakes from pans. Cover the flat side on one cake with a thin layer of frosting. Place the second cake, flat side down, on top of the frosting.

Measure 5″ from the side of the cake and cut across the cake making a piece with a 5″ radius and one with a 4″ radius. Place the large, flat side down, on a long platter or board as the body.

Cut the smaller piece in half making 2 wedges – one for the head and one side for the legs. With one wedge, place the head, with one flat side down and one flat side connected to the body.

Separate the two layers of the second of the second wedge and place one layer on each side for the legs. Use a serrated knife to trim and round the head and legs, and to flatten the front of the face. Save all cake scraps in a small bowl.

Tail: With a fork, mash the scraps in the bowl. Then form into a ball with your hands. Apply ball to back of bunny with frosting.

Frost the bunny cake with the frosting. Sprinkle the coconut and gently tap into the frosting.

Place a pink gum drop as the nose and two black gum drops as the eyes. Cut a marshmallow in half lengthwise and place as feet. Make 3 small cuts in the front of the foot to make the toes.

Fold pink construction paper in half and cut a 5″ arc (with fold in the middle) for each ear. Place between the body and head for the ears.

Bird Nests

1/2 cup chocolate chips
1/3 cup chow mein noodles
1 Tbs. hot water
Jelly Beans or Tic-Tac candies
Waxed paper and spatula

In microwave, melt chocolate chips in 10 second intervals, until melted. Quickly add hot water and stir until smooth. Add chow mein noodles and stir until coated with spatula. Drop onto waxed paper making 5 equal-sized mound. With clean hands gently form into the shape of a nest and use your thumb to make a depression in the center. Add the jelly beans eggs. Store in a cool place.

Spinach & Bacon Squares

Serves 12

1 lb bacon
1 onion – chopped
2 10-ounce bags spinach
1 dozen large Eggland’s Best eggs
8 ounces white cheddar cheese, shredded
Preheat oven to 350° F. and coat 13 x 9” baking dish with butter or cooking spray.
Cook bacon until crispy, in large skillet. Reserve 1 TBS drippings and drain the remainder. Crumble bacon when cool. Brown onions in same skillet with reserved drippings. Remove and set aside. Cook spinach for 2 minutes in same skillet until wilted.
Mix eggs in large bowl. Add cheese, spinach, onions, and bacon and stir to mix. Pour into baking dish and bake for 30-40 minutes, until eggs are set.
Cool for 5 minutes and serve.

Or, you can prepare a day before serving, but do not bake. Cover tightly and refrigerate. Remove 30 minutes before baking to bring to room temperature. Bake as directed.

Recipe from Egglandsbest.com
Mooo News, February 2017

Peanut Butter Overnight Oats

1 Cup Oats
1 Cup Longmont Dairy milk
1 Teaspoon Chia seeds (Optional)
½ Teaspoon Vanilla extract
1 Teaspoon Cinnamon
½ Cup Bananas, sliced
¼ Cup Creamy peanut butter
1 Tablespoon Honey
Combine oats and milk in a container of your choice. Mix in vanilla extract, chia seeds, and cinnamon. Alternate layers of peanut butter and layers of sliced banana. Drizzle with honey. Place in fridge overnight. Get a fast and delicious start to your morning.

Recipe from QuakerOats.com
Mooo News, January 2017

Mary’s Famous Almond Glaze

3 cups powdered sugar
1 Tbsp. Almond Extract
1 Tbsp. Vanilla Extract
¼ cup of water

Beat with hand mixer until creamy, spread a thin layer on cookie or drizzle on top of cooled cookie and let dry. If you want to add colorful sprinkles on top of glaze, do so right away before the glaze dries.

Thumb Print Cookies

(Holiday Jewel Cookies)

Mary’s Mountain Roll-Out Cut-Out Sugar cookie dough
Raspberry jam

Shape dough into 1” balls. Place dough ball 2 inches apart on ungreased cookie sheet. Using your thumb, make an indentation in the center of the ball. Fill each thumbprint with about ¼ teaspoon jam. Bake at 350° for 12-15 minutes. When cool, sprinkle lightly with powdered sugar or drizzle with our famous Almond Glaze (see below). Makes a beautiful holiday cookie

Easy Christmas Fruit Tarts

Mary makes them easy!

Mary’s Mountain Roll-Out Cut-Out Sugar cookie dough
Your favorite fruit pie filling (apple, blueberry, peach, or mincemeat)
Pre-heat oven to 350° F.

Roll out dough super thin, cut out 2.5” round circles. Place them 2 inches apart on a greased cookie sheet. Using fruit pie filling of your choice, place a heaping tablespoon in the middle of dough circle. Roll out more dough making more round 2.5” circles to place on top of filling. Pinch or fork around the edges to close the sides. Fork the top to release steam. Bake about 30 minutes.

Sugar Cookie Tacos

Easy, sweet and delicious! We love that you can make these with any fruit you want, and with either refrigerated or homemade cookie dough.
Prep Time: 20 minutes. Total Time: 35 minutes. Serves 12.

⅓ tub (1 lb.) Mary’s Mountain Roll-Out Cut‑Out Sugar cookie dough
5 tablespoons granulated sugar (divided)
¾ teaspoon cinnamon
1 cup LDF heavy whipping cream
2 cups fruit, chopped

Preheat oven to 350° F. Wrap a rolling pin in foil. In a small bowl, combine the 2 tablespoons of sugar and the cinnamon. Roll dough to ½ inch thick. Cut out 3 to 4” rounds. Press each cookie dough round into the cinnamon-sugar mix, then place on a baking sheet. There should be about 6 cookies per sheet, evenly spaced. Bake the cookies until golden brown (12‑15 minutes).

Immediately and gently remove cookies from the pan and drape over the foil wrapped forms. Press gently to mold the cookie to the roll. Allow to cool completely before removing.
In a medium bowl, beat the heavy cream and 3 tablespoons of sugar together on medium-high speed, until stiff peaks form. Fill each cookie with 2 tablespoons of the whipped cream and top with chopped fruit.