Alaska Sourdough Cookies
Print This Recipe
Unlike most sourdough starters, this one is ready in 2 days.
FOR SOURDOUGH STARTER
1 package active dry yeast
2 cups warm water
2 cups flour
Place 2 cups of water in a LARGE bowl. The water should be warm - sprinkle on inside of wrist - should be warm not hot. Sprinkle yeast over the water and stir until it dissolves. Add 2 cups flour and mix until smooth.
Cover the bowl with a clean dish towel and set in a warm place without disturbing it for 2 days or until the mixture get bubbly and separates.
FOR THE COOKIES
1 cup sourdough starter
3/4 cup butter, 1-1/2 sticks
1 cup sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
Preheat oven to 350 degrees. Grease baking sheets.
In a small saucepan melt the butter over low heat. Remove from heat.
Break the eggs into a mixing bowl and beat lightly with an egg beater or wire whisk.
Stir the sourdough starter until it is perfectly smooth and well blended.
*Measure 1 cup of the starter and add to the eggs, mixing well. Add the melted butter to the egg/sourdough mixture and mix well. Add the sugar and vanilla and mix well.
On a piece of waxed paper sift the flour and salt together. Add to the sourdough mixture gradually, mixing well after each addition.
Drop by teaspoonfuls onto the baking sheet, and bake 12 to 15 minutes; cookies will have a brown edge. Remove from oven and cool on a wire rack.
Makes about 5-1/2 dozen
*NOTES - Put remaining sourdough starter in a glass jar, screw the lid on tightly, and store the jar in the refrigerator.
TO MAKE SOURDOUGH COOKIES AGAIN - You will need to start the day before to replenish the starter. Remove the jar of sourdough from the refrigerator. Empty it into a large bowl. Add 1 cup warm water and mix well. Add 1 cup flour and mix well. (You don't need to add anymore yeast).
Cover the bowl loosely with a clean dish towel, and let stand overnight in a warm place. The next day make the cookies the same as before.
You will always have sourdough starter for making cookies if you use this method. You should use the starter every two weeks to keep the yeast active. (The Sourdough Starter is also good for making sourdough bread, pancakes and biscuits).