Christmas Sugar Cookies

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.

Yummy Granola

I really like making yogurt and ice cream from my goats' milk. I had been buying granola to use as a topper. It was really hard to find granola without ingredients I was allergic to, so I found an easy recipe and modified it. This tastes great when still warm and crumbled over ice cream!


2 cups of oats
1 cup shredded coconut
1/4 cup honey roasted pecans
1/2 honey
1/4 cup brown sugar
2 tbsp goat butter
2 tsp vanilla extract
1 tsp salt
1/2 cup dried mangoes, cut in small bits
1/2 cup dried blueberries

Lightly oil a 9 inch by 9 inch baking pan, and set aside. Pre-heat the oven to 350 degrees. Spread the oats and coconut onto a foil lined baking sheet and place in the oven to toast for about 15 minutes, stirring occasionally. Meanwhile, combine the honey, brown sugar, butter, vanilla, and salt in a large microwave safe bowl and microwave on high for about one minute, or until the brown sugar is dissolved.
Once the oat mixture is done, remove from the oven and reduce the heat to 300 degrees. Quickly add the oat mixture to the sugar mixture, add dried fruits and nuts, and stir to combine. Turn the mixture out into the prepared baking dish, and compress top evenly. Bake 25 minutes.
Allow to cool completely before cutting into squares. Store in an air-tight container for up to a week....as if this will last a week!