Sourdough Sugar Cookies


Sourdough Sugar Cookies


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Sourdough Sugar Cookies

1 cup vegetable shortening
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons lemon extract or almond extract
1 teaspoon vanilla extract
1/2 cup sourdough starter, active
4 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
Milk Frosting

A good recipe for excess 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 at least 1 hour or
overnight ( helps firm dough etc. )
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 10 to 12 minutes or
until very lightly browned. Remove from oven and cool
on wire racks. When cool, frost with Milk-Frosting and
decorate as desired.
Yields 5 dozen cookies.

1 cup powdered sugar
1/2 teaspoon lemon extract
1 to 1 1/2 tablespoons milk
In a small bowl, combine powdered sugar, lemon
extract, and enought milk to make frosting easy to
spread. Tint, if desired, with a few drops of food