2 Eggland’s Best eggs
1 cup sugar
1 cup Longmont Dairy whipping cream
3 3/4 cups flour
3 tsp. baking powder
1 tsp. salt

Beat eggs until light. Add sugar gradually. When sugar is completely blended into the eggs, slowly blend in whipping cream. Sift together flour, baking powder, and salt, then add to the cream mixture, stirring well, until completely blended. Chill dough at least 1 hour. After dough is chilled, preheat oven to 375° F.

Roll out dough to 1/4 to 3/8 inch thick on lightly floured surface. Cut into 2″ squares. Make two 1/2 inch  slits on each side of each square. Place on lightly greased baking sheet. Bake 10 to 13 minutes. Cool. Frost irregularly with pastel-colored Butter or Browned Butter Frosting, recipes follow.

Note: Food coloring can be added to either of the following frosting recipes to create pastel-colored frosting. Suggestion: try crushed candy canes in pink frosting!

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Butter Frosting

2 1/2 Tbls. softened Country Cream butter
1 1/2 cups powdered sugar
1 1/2 Tbls. Longmont Dairy whipping cream
1 tsp. vanilla
Food coloring, if desired

Blend butter and sugar together. Stir in cream and vanilla until smooth. Color with food coloring, as desired.

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Browned Butter Frosting

Make the recipe for Butter Frosting above, but use butter delicately browned in saucepan over medium heat, before adding the other ingredients.

Recipes contributed by Susan Boyd
Mooo News December 2012