Late in the Fall, the goats give less milk volume, but the milk they do give contains higher butterfat. Our little Nigerian Dwarf goat, Coco Puff gave the highest butterfat percentage, a whopping 9%, though Ol' Mimzy put in a personal best at 8%.
It took us four days to save up the milk from all the goats to make enough cream for the pound of butter for this recipe! It was a lot of work, but the cookies are so good, it was worth the wait. They are thin and crispy, and pretty when held up to the light!
1 pound fresh goat butter
2 cups sugar
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
Cream together butter and sugar. Sift dry ingredients together and mix into creamed mixture. Roll into small balls and place on a foil-lined cookie sheet. Bake at 350 degrees for 8 to 10 minutes until lightly browned.