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.
More favorite
Cookie Recipes
and
Secrets
To Making Perfect Cookies. Also learn
How
To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Shop
What's Cooking America's Kitchen Store for all
your cooking wants and needs. The store includes a large assortment
for all your cookie baking
needs such as
cookie sheets,
wire cooling racks,
brownie pans,
cookie
cutters,
cookie press,
cookie decorating kits,
Silicone Baking Mats,
and
more.
Sourdough Sugar Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Sourdough Starter
, Rolled & Cutout Cookies
Yields: 3 to 5 dozen depending on size
Prep time: 20 min
Cook time: 10 min
Ingredients:
1 cup
vegetable shortening
2 cups granulated
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)
* If you don't presently have a sourdough starter, either
make your own
sourdough starter
or purchase
Packaged Sourdough Starter Mix
by mail-order.
Preparation:
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.
