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.

Healthy Pro-to-Go Pudding

High-protein, easy to make basic pudding recipe for a healthier dessert or snack. Not too sweet.

2 ½ C. Longmont Dairy Vanilla Pro-to-Go (divided)
2 ½ Tbs. cornstarch
2 egg yolks
Pinch of salt

Mix the cornstarch and pinch salt with ½ cup of the Pro-to-Go in a measuring cup and blend in cornstarch until smooth. Pour into medium sauce pan. Add remaining 2 cups of Pro-to-Go and two egg yolks to the pan. Stir to completely mix in the yolks. Heat mixture on medium low heat, stirring constantly with a whisk. When mixture begins to thicken, switch to rubber spatula to scrape the bottom and sides as you stir. Cook on low for about 3 to 5 minutes, until thick. Remove from heat. Cool and then refrigerate for about two hours.

Curried Butternut Squash Bisque

Delicious! Enjoy with fresh baguette slices. 6-8 servings.

4 Tbs. extra virgin olive oil, divided
2 tsp. crushed coriander
2 cloves fresh garlic chopped
½ large yellow onion chopped
½ butternut squash, peeled and cubed
1 tub Hope Thai Coconut Curry Hummus
2 cups vegetable broth

In 2 Tbs. oil, sauté garlic and coriander. Add onions. Brown until fragrant. Transfer to a food processor. In remaining oil, sauté butternut squash until soft. Combine with onions in a food processor. Add ½ cup vegetable broth and purée.
Then add hummus and the rest of the broth in intervals pulsing until smooth consistency. Once puréed, pour into a pot on stove top and warm to serve.
Courtesy of
Mooo News, October 2016

Summer Oatmeal (Muesli)

Mix 2 cups rolled oats, 1 chopped apple, 1 chopped banana, 1 cup LDF milk, 1 cup Noosa Yoghurt, 1 Tbsp. honey, ¼ cup raisins, 2 Tbsp. chopped nuts or seeds. Chill overnight. Enjoy cold in the morning.

Ginger Bread

This recipe is attributed to George Washington’s mother, Mary Ball Washington.

Preheat oven to 350° F. Butter a 9” square cake pan.
½ cup Country Cream Butter – softened
½ cup plus 2 tbsp. dark brown sugar – packed
1 cup molasses
2 ¾ cups sifted flour
1 tbsp. ground ginger
1 tsp. ground cinnamon
½ tsp. ground cloves
¼ tsp. ground allspice
2 large Eggland’s Best eggs, plus 2 large egg whites, lightly beaten
¼ cup Longmont Dairy orange juice
1 tbsp. grated orange zest

In a large bowl, beat together the butter and the brown sugar until fluffy. Add the molasses and beat until well combined. Sift the flour and all spices together. Alternately add the eggs and egg whites, and the flour to the butter mixture, beating well after each addition. Add the orange juice and zest and beat until the batter is smooth and light. Pour into the prepared pan and bake for 35 to 45 minutes or until a toothpick comes out clean. Cool completely before slicing.

Raspberry Ice Cream

3 ½ cups fresh or frozen raspberries
1 cup sugar (add more sugar to your taste)
vanilla ice cream (see recipe above), chilled
Press the thawed or fresh raspberries through a sieve to remove the seeds. Add sugar and stir until sugar is dissolved. Stir into the chilled ice cream.

Chill, covered, in the refrigerator for at least two hours. Freeze in ice-cream machine according to the manufacturer’s instructions.