Recipe: Delicious Weyandt Sourdough Cookies

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. 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.

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. You can cook Weyandt Sourdough Cookies using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Weyandt Sourdough Cookies

1. It's 2 large of Eggs.
2. It's 1 tsp of Nutmeg.
3. You need 1/2 cup of Crisco.
4. Prepare 1 tsp of Baking soda.
5. Prepare 2 cup of Sugar.
6. You need 1 tsp of Salt.
7. You need 1 cup of Sour milk (or add 1 teaspoon of vinegar to each cup of regular milk).
8. You need 2 tsp of Baking powder.
9. You need 1 of as needed Flour as needed to make soft dough ( usually about 4 cups ).
10. You need of icing.
11. Prepare 1 cup of Warm milk.
12. Prepare 1 cup of Powdered sugar.
13. Prepare 1 of as needed Food coloring to desired color.

Peanut Butter Cookies are a delicious twist on an old American Favorite cookie. Including sourdough starter adds a deeper flavor with a bit of tang. Add Chocolate Chips or other varieties of baking chips for Bursts of sweet yummies in these flavorful peanut butter cookies. That adds even more flavor to these delicious desserts.

Weyandt Sourdough Cookies instructions

1. Mix all ingredients in a large mixing bowl until completely blended together then add flour until dough is light and fluffy.
2. Spread a cup of flour on the counter and place dough in the middle.
3. Roll dough out continually flouring the top to ensure roller doesn't stick.
4. Once the dough is about 1/4 inch thick cut out with cookie cutters and place on greased baking sheet.
5. Bake on 350°F until edges of dough begin to tan.
6. Remove from oven and place on wax paper on the counter.
7. 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).
8. After mixing icing use spoon to spread on cookies (the fun part).
9. Let cookies sit until icing hardens (usually about 30 minutes).
10. Eat away! Enjoy!.

I always have TONS of discard because I absolutely refuse to keep my starter in the fridge. 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. In those two days, wild yeast (in the air, in the flour, everywhere) turns the thick rye and water mixture into. Mix sourdough starter, peanut butter, butter, sugar, eggs, and vanilla extract. In a separate bowl, mix flour, baking powder, baking soda, and salt.