This delightful sourdough cookie recipe was shared with me by
Michele Stephens of Newberg, Oregon. A wonderful and delicious way to use your
sourdough starter! Learn how to make and use
Cookie Recipes and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Sourdough Sugar Cookies Recipe
Yields: 3 to 5 dozen depending on size
Prep time: 20 min
Cook time: 10 min
1 1/2 teaspoons lemon extract or almond extract
1 teaspoon pure vanilla extract
2 cups granulated
4 1/2 cups all-purpose
1/2 teaspoon baking soda
1 teaspoon salt
(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.
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).
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.