Sourdoughsugarcookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or a baking sheet or line with parchment paper.
• Cream the sugar and butter in a large bowl. Beat in sourdough starter and egg. Stir in the flour, baking powder, vanilla extract, salt, and baking soda until smooth. Drop dough by teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 10 to 12 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Butter a cast iron pan.
• Mix flour, sourdough starter, baking powder, and salt together in a large bowl. Grate in cold butter and mix until well combined. Add 1 cup milk and stir until just mixed. Add more milk if necessary until dough is sticky but not wet.
• Knead dough 3 to 4 times on a floured surface and flatten to a 1- to 2-inch thickness. Cut out 10 biscuits and put in the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.

Steps:

• Sift together flour, salt, baking powder and baking soda.
• Cut in the margarine or butter.
• Mix in sourdough starter.
• Turn out dough onto lightly floured board.
• Knead a few times, until all of the flour is mixed in.
• Pat/roll dough to 3/4" and cut out biscuits; place them on an ungreased baking sheet.
• Bake at 425°F for 12-15 minutes, until slightly brown.

Steps:

• Cookies: Cream together shortening and sugar.
• Add eggs, sourdough starter, and flavorings;.
• mix well.
• Stir flour mixture into starter mixture until well blended.
• Chill dough, if desired.
• Roll out dough 1/4-inch thick and cut with cookie cutters.
• Place on ungreased cookie sheet.
• Bake at 350° until very lightly browned.
• Remove immediately from oven and transfer cookies to cooling rack.
• When cool, paint with egg yolk paint.
• Use clean paint brush.
• Decorate with icing.
• Egg-Yolk Paint: Blend together egg yolks, water, desired good coloring and corn syrup to sweeten.
• If you want to use more than one color, divide into small jars before adding color.
• Icing: Combine ingredients.
• Beat with electric mixer at high speed for 7-10 minutes--Icing is now ready to use.
• Keep bowl covered with damp cloth to prevent drying.
• Icing will dry very hard and cookies are stackable.

Steps:

• Heat butter in a saucepan over medium until it simmers and foam rises to surface. Continue cooking until solids sink to bottom and turn golden brown, 5 to 8 minutes. Pour into a mixing bowl, scraping in browned solids as well. Let cool 30 minutes.
• Beat butter with sugar, baking soda, and salt on medium speed until well combined, about 2 minutes. Add egg yolks and vanilla and continue beating another 1 minute. Beat in sourdough discard until combined. Add flour; beat to combine. Add chocolate; beat to combine. Let stand 30 minutes.
• Preheat oven to 350°F. Use a 2-ounce scoop to form 1/4-cup balls of dough; arrange on parchment-lined baking sheets, spaced 2 inches apart. (Formed balls can be refrigerated in an airtight container up to 24 hours, or frozen up to 1 month; if making from frozen, add about 2 minutes to baking time.)
• Bake 9 minutes. Remove sheets from oven and bang on a hard surface or oven rack. Bake 3 minutes more; remove and bang again. Bake until cookies begin to brown at edges and are just set in center, 3 to 5 minutes more. Let cool on sheets on a wire rack 5 minutes, then transfer directly to rack and let cool completely (or serve warm). Cookies can be stored in an air-tight container at room temperature up to 3 days.

Steps:

• Preheat oven to 350°. In a large bowl, cream brown sugar and butter until light and fluffy, 5-7 minutes. Add starter and vanilla; mix well. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in oats, chocolate chips and, if desired, pecans., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press lightly on each cookie to flatten. Bake until set but still soft, 10-12 minutes. Cool on pans 3 minutes. Serve warm or remove to wire racks to cool completely. Store in an airtight container. Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw before serving.