Sourdough Sugar Cookies

This delightful sourdough cookie recipe was given to me by Michele Stephens of Newberg, Oregon. A wonderful and delicious way to use your sourdough starter! Learn how to make and use Sourdough Starter.

Check out more of Linda's favorite Cookie Recipes and Secrets To Making Perfect Cookies.

Sourdough Sugar Cookies

1 cup vegetable shortening
2 cups sugar
3 eggs
1 1/2 teaspoons lemon extract or almond extract
1 teaspoon pure vanilla extract
1/2 cup sourdough starter
4 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
Lemon-Milk Frosting (see recipe below)

In a large bowl, cream vegetable shortening and sugar. Beat in eggs, lemon or almond extract and vanilla extract until mixture is fluffy. Stir in sourdough starter; set aside. In a medium bowl, stir together flour, baking soda, and salt; stir into sourdough mixture. Refrigerate dough, covered, at least 1 hour or overnight.

Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/4-inch thick; cut into desired shapes with cookie cutters. Place 1 inch apart onto ungreased cookie sheets.

Bake 8to 10 minutes or until very lightly browned on the bottoms. Remove from oven and cool on wire racks. When cool, frost with Lemon-Milk Frosting and decorate as desired.

Yields 3 to 5 dozen cookies (depending on the size of cookie you make).

Lemon-Milk Frosting:
2 cups powdered (confectioners) sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons milk

In a small bowl, combine powdered sugar, lemon extract, and enough milk to make frosting easy to spread. Tint, if desired, with a few drops of food coloring.

NOTE: Depending on the size of your cookies, you might need to double the frosting recipe.