Sourdough Spelt Sugar Cookies
 
 
A delicious and healthy twist on traditional sugar cookies, made with sourdough, whole grain spelt, and potentially vegan/allergen-free
Author:
Recipe type: Cookie
Serves: 24
Ingredients
  • ½ cup palm shortening
  • ½ cup raw sugar or coconut sugar
  • 2 eggs (or use equivalent egg replacer)
  • ¼ cup sourdough starter
  • 1 tsp. vanilla
  • 2½ cups freshly ground spelt flour
  • ½ tsp salt
  • ¼ tsp baking soda
Instructions
  1. Beat the shortening and sugar together in a mixer for several minutes until very creamy. Stir in the eggs (or egg replacer), sourdough and vanilla.
  2. In a separate bowl, combine dry ingredients. Add the dry ingredients to the starter mixture, and stir until combined. If the dough is too wet to be workable, add a little bit more flour a teaspoon or two at a time.
  3. Sprinkle flour on a hard level surface. Take half the dough and form it into a ball, then press the ball flat. Place it on the floured surface and sprinkle with a bit more flour. Roll to about a ¼" thickness and cut shapes using cookie cutters.
  4. Place shapes carefully on a baking stone or cast iron pizza pan and bake at 350F for about 15-20 minutes, or until very lightly browned. Cool on wire racks completely.
  5. Frost, if desired.
Recipe by Baking Whole Grains at http://bakingwholegrains.com/sourdough-spelt-sugar-cookies/