
Carla spotted some goat's milk ice cream last weekend, made by Laloo's. We were torn between the strawberry flavor and black mission fig, but found shared ground in a pint of the dark chocolate. It was very tasty ice cream, with a mild goaty flavor. But it only tasted like goat's milk when it began to warm up and melt a bit.
Like a burr in the hide of a billy goat, the notion of a goaty dessert stayed with me. Considering that fat enhances so many flavors, it seemed reasonable to think that's goat's milk butter would intrinsically carry a distinct goatiness.

So I made up a batch of goat's milk shortbread, which is little more than cool butter beaten into sugar, then thinned out with flour and the faintest hint of vanilla. No nuts or dried fruits to mask the butter here! I didn't deviate from my usual recipe (thanks King Arthur Flour!), but I noticed these goat's milk cookies came out much darker than usual. I'm glad I checked them early, otherwise they may have gotten a bit too dark.

Upon tasting, I'd give myself a "B" for the success of these cookies in capturing the goaty flavor I was looking for. They were delicious cookies, but I only seemed to get a goat's milk flavor towards the finish, once I had dissolved the cookie a bit in my mouth. It reminded me of the fleeting porkiness in my Bacon Fat Gingersnaps. I think I could bring this flavor forward by topping them with a thin layer of cream icing that I'd whip some fresh chevre into. This first attempt was iced with a simple sugar glaze infused with hibiscus petals. Simple, floral, and sweet. Or I could move on and try my backup recipe...mincemeat pie with diced goat suet...
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