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Rolling Dough

Blue Hen Cookies was baked into being by a fortuitous happenstance—While on hold from teaching during the pandemic shut downs, I thought I’d use the time to experiment with Idaho flour.

Scottish shortbread was my first tester because of its simplicity. (Or maybe because I thought my Scottish ancestry would be a lucky charm?)

I tested the cookies against another batch made with my go-to AP flour, and to my happy astonishment each bite of the Idaho shortbread won in flavor, texture and all-around deliciousness.

That original shortbread recipe paved way for our signature Blue Hen Cookies using local organic herbs from small farms, local real-cream butter, and of course, Idaho wheat flour.

Owner—Alison Anton
Cooking Instructor & Local-Food Advocate

Where do we source such flavorful Idaho products?

Every one of our cookies contains at least 70 percent of the best, freshest, local Idaho ingredients. We're proud to be a member of Idaho Preferred


Our flours are sourced from small family farms in Idaho that use a milling process called high-extraction—this kind of milled wheat leaves nutrition and flavor intact. Sustainable farming practices are used with non-GMO seed, no glyphosate, and no additives or enrichments.

Gaston's Bakery & Mill—Boise, ID

Hillside Grain—Bellevue, ID


We use organic fresh and dried herbs from our favorite two herb farms in the Treasure Valley. We love that we can get fresh organic rosemary and culinary lavender that add such depth of flavor to our cookies.

Purple Sage Farms—Boise, ID

Red Chair Lavender Farm—Eagle, ID


We use real cream butter that's RBST-free from a network of Idaho dairies at High Desert Milk that participate in the FARM Program, which ensures high standards of animal care, environmental protections and food safety. 


We use fair-trade chocolate, superfine non-GMO sugar, and real extracts—never artificial or "natural flavorings". Our cardamom is non-GMO from India. We never use cornstarch, palm oils or any hydrogenated oils. 

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