Sourdough Sugar Cookies
How To Make 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.

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 8 to 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.