A delicious and healthy twist on traditional sugar cookies, made with sourdough, whole grain spelt, and potentially vegan/allergen-free
Author: Anne Simpson
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
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.
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.
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.
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.
Frost, if desired.
Recipe by Baking Whole Grains at http://bakingwholegrains.com/sourdough-spelt-sugar-cookies/