Anyone who knows anything about me knows that I love animals. And I’m proud that the same love of animals has also manifested in my kids.

My son Corey, for example, is a 6-foot-2-inch marathon runner. He’s also a vegetarian who will let a spider loose in the wild rather than kill it in the house.

However, my daughter Kayliegh has really taken it to the next level. When the COVID-19 lockdowns began, Kayliegh—like a lot of people—was concerned. How long would this last? What about food?

She and her husband Jason have a few acres, so Kayliegh decided to start a small homestead. She began with chickens for eggs—and is currently getting 19 per day.

But what really changed things for her was the addition of Nigerian dwarf goats. My grandson Riley is autistic, but he bonded with these goats immediately—so much so that his doctor has dubbed them Riley’s “therapy goats.” (Dean, my other grandson, loves them as well.)

Being resilient, Kayliegh has begun making and selling wonderful soap out of goat’s milk. Her clients are thrilled, saying that the soap is uniquely gentle and moisturizing. You can look it up on her website,  https://chickenhartehomest.wixsite.com/autismgoats.

Kayliegh and Jason have also begun breeding and selling Nigerian dwarf goats themselves, with part of the proceeds going to the Devin Michael Housman Memorial Scholarship Fund, a charity set up to benefit local students with special needs. You can read about this very worthy charity at https://cfosny.org/our-funds/scholarships/devin-michael-housman-memorial-scholarship-fund/.

That’s why I thought these Double-Stuffed Farm Animal cookies would be a good project for this month. They’re fairly easy to make, they’re cute and delicious, and they’ll certainly be a hit whenever you serve them.

Kim M. Simons is an award-winning artist, cake artist, and food artist. She and her team—The Bah Hum Bakers—were the champions of Food Network’s “Holiday Wars” in 2019. Kim was recently seen competing on Food Network’s  “Halloween Wars,” which can be streamed on Food Network’s app or on Discovery +. She is also available to teach classes. Visit Kim at www.cakesbykimsimons.com.

Roll out sugar cookie dough.

Shape top dough with mold and cut excess dough from shape.

Roll out sugar cookie dough for bottom and trim dough to shape.

Bake 8-10 minutes at 375 degrees Fahrenheit.

Remove molds from the top cookies.

Using a piping bag, coat inside of top with buttercream icing and add cake. Cover cake with chocolate ganache.

Put top and bottom cookies together.

Coat body with piping gel using a brush.

Roll out fondant thinly and cover the cookie; you now have the body.

Roll out fondant thickly, about 1/4 inch for the head. Using a round cookie cutter, cut out the head. Using a ball tool, add the face details.

Add more detail to face/body with darker fondant and glue with piping gel.

Shape horns, feet, eyes, nose, ears, etc. from fondant and glue with piping gel.

Cut or bite your cookie and enjoy!

Previous Next

Double-Stuffed Farm Animal Cookie Steps:

1. Roll out sugar cookie dough.
2. Shape top dough with mold and cut excess dough from shape.
3. Roll out sugar cookie dough for bottom and trim dough to shape.
4. Bake 8-10 minutes at 375 degrees Fahrenheit.
5. Remove mold from the top cookies.
6. Using a piping bag, coat inside of top with buttercream icing and add cake.
7. Cover cake with chocolate ganache.
8. Put top and bottom cookies together.
9. Coat body with piping gel using a brush.
10. Roll out fondant thinly and cover the cookie; you now have the body.
11. Roll out fondant thickly about ¼ inch for head. Using a round cookie cutter, cut out the head. Using a ball tool, add the face details.
12. Add more detail to face/body with darker fondant and glue with piping gel.
13. Shape horns, feet, eyes, nose, ears…etc.  from fondant and glue with piping gel.
14. Cut or bite your cookie and enjoy!