Owner—Alison Anton
Local-Food Advocate, Cooking Instructor

Blue Hen Cookies was “baked into being” by a fortuitous happenstance. While on hold from teaching during the pandemic, I thought I’d use the precious time to experiment with Idaho wheat 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 a batch I made with my favorite “go-to” all-purpose flour. To my happy astonishment, each bite of the Idaho shortbread won hands down in flavor, texture and all-around deliciousness.

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

The Blue Hen Mission

We commit to using at least 70 percent local Idaho ingredients in all our cookies.

Hillside Grain, Gaston's Mill, Purple Sage Farms, High Desert Butter, Red Chair Lavender Farm, Café Mulé, Vanillas of the World.

Owner—Alison Anton Local-Food Advocate, Cooking Instructor

The Blue Hen Mission We commit to using at least 70 percent local Idaho ingredients in all our cookies. Hillside Grain, Gaston's Mill, Purple Sage Farms, High Desert Butter, Red Chair Lavender Farm, Café Mulé, Vanillas of the World.

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Owner—Alison Anton
Local-Food Advocate, Cooking Instructor

The Blue Hen Mission

We commit to using at least 70 percent local Idaho ingredients in all our cookies.

Hillside Grain, Gaston's Mill, Purple Sage Farms, High Desert Butter, Red Chair Lavender Farm, Café Mulé, Vanillas of the World.