Weyandt Sourdough Cookies. Weyandt Sourdough Cookies My grandmother has kept this secret in the family for many generations and even as a kid some of my best memories was standing on a chair in the kitchen icing these cookies and making a huge mess. In the end no matter what they look like they're extremely delicious and are unlike any other cookie you'll ever eat. Peanut Butter Chocolate Chip Cookies With Sourdough Recipe: This is an easy dessert recipe.
Your starter stage of development will affect the flavor of these cookies.
Weyandt Sourdough Cookies step by step.
Mix all ingredients in a large mixing bowl until completely blended together then add flour until dough is light and fluffy.
You can cook Weyandt Sourdough Cookies using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Weyandt Sourdough Cookies
- You need 2 large of Eggs.
- You need 1 tsp of Nutmeg.
- Prepare 1/2 cup of Crisco.
- Prepare 1 tsp of Baking soda.
- Prepare 2 cup of Sugar.
- Prepare 1 tsp of Salt.
- Prepare 1 cup of Sour milk (or add 1 teaspoon of vinegar to each cup of regular milk).
- You need 2 tsp of Baking powder.
- It's 1 of as needed Flour as needed to make soft dough ( usually about 4 cups ).
- Prepare of icing.
- You need 1 cup of Warm milk.
- Prepare 1 cup of Powdered sugar.
- It's 1 of as needed Food coloring to desired color.
Spread a cup of flour on the counter and place dough in the middle. Roll dough out continually flouring the top to ensure roller doesn't stick. Weyandt Sourdough Cookies My grandmother has kept this secret in the family for many generations and even as a kid some of my best memories was standing on a chair in the kitchen icing these cookies and making a huge mess. I always have TONS of discard because I absolutely refuse to keep my starter in the fridge.
Weyandt Sourdough Cookies instructions
- Mix all ingredients in a large mixing bowl until completely blended together then add flour until dough is light and fluffy.
- Spread a cup of flour on the counter and place dough in the middle.
- Roll dough out continually flouring the top to ensure roller doesn't stick.
- Once the dough is about 1/4 inch thick cut out with cookie cutters and place on greased baking sheet.
- Bake on 350°F until edges of dough begin to tan.
- Remove from oven and place on wax paper on the counter.
- Make icing in multiple colors if desired ( I use small bowls and make all colors so there is a variety of cookies to choose from).
- After mixing icing use spoon to spread on cookies (the fun part).
- Let cookies sit until icing hardens (usually about 30 minutes).
- Eat away! Enjoy!.
Whenever my discard jar gets dangerously full, I always make this recipe for sourdough discard oatmeal cookie because I know they'll get eaten up and. The only problem was cookies actually aren't a great candidate for sourdough because of their low hydration — most recipes don't require any water at all. The King Arthur Flour blog post on converting recipes to sourdough actually specifically state that you shouldn't use starter on cookie recipes. Instructions: Mix sourdough starter, peanut butter, butter, sugar, eggs, and vanilla extract.; In a separate bowl, mix flour, baking powder, baking soda, and salt. They're easy to make and have a delicious flavor.
