1/2 cup Country Cream butter
1 cup sugar
3/4 cup brown sugar (packed)
1/4 cup Longmont Dairy milk
2 Tbsp. Longmont Dairy orange juice
1 Eggland’s Best egg
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1 cup slivered almonds
5 oz. craisins

Preheat oven to 375° F. While oven is preheating, cream butter and sugars together. Beat in milk, orange juice, and egg. Sift together flour, baking powder, salt, and soda. Blend well with sugar mixture. Stir in slivered almonds and craisins. Drop dough by teaspoonfuls on greased cookie sheet. Bake 10 to 15 minutes.

Orange Butter Frosting
2 1/2 Tbsp. soft Country Cream butter
1 1/2 cups powdered sugar
1 Tbsp. Longmont Dairy whipping cream
3/4 tsp. vanilla
Grated rind from 1 orange
1 1/2 Tbls. Longmont Dairy orange juice

Blend butter and sugar together. Then, stir in remaining ingredients until smooth. This icing recipe will frost about 4 dozen cookies.

Recipe from Susan Boyd’s Kitchen
Mooo News December 2012