Sourdough Cookies

Oh this sounds good. I've been so busy lately. I'll have to try it when I have some time

Marianne said:

What's a cheater cookie?

Click to expand...

cheater cookies are cookies you make with a boxed cake mix as the start. For example:

Lemon Pecan Cheater Cookies

Ingredients:

1 (18 ounce) package lemon supreme cake mix
1/3 cup butter, softened
2 large eggs
2 tablespoons milk
1 teaspoon lemon extract
1/2 cup pecans, chopped

Directions:

1 With mixer blend butter, eggs, milk and extract.
2 Mix in cake mix and chopped pecans.
3 Chill dough before placing on parchment lined baking sheet.
4 Form into large balls, place on baking sheet and press down with fork.
5 Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.

(found on Food.com)

Here's something else to make with that extra sourdough starter. Don't let it just sit in your fridge- it'll go bad... ..Bad to the Bun!

Sourdough Gingerbread

1/2 cup firmly packed brown sugar
1/2 cup shortening or lard
1/2 cup molasses
1 large egg
1 1/2 cups unbleached flour (or darwin mix)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 cup hot water
1 cup active sourdough starter

Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously.

Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. Add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done.

Serve with ice cream or whipped cream while still hot.

bad to the bun.........

This is one of the jewels in my Crown of Sourdough... not too sweet, but an intensely chocolatey experience.

Sourdough Brownies

300 grams of at least 72% cocoa bittersweet chocolate
225 grams or1 cup butter (if you are using unsalted butter, increase the salt to 1tsp)
200 grams sugar
1/2 tsp salt
2 tsp vanilla
1 tbsp honey (optional)
3 eggs
30 grams dark cocoa powder
10 grams malted milk powder
pinch of cinnamon (I think next time I might try something different, like a bit of Kirsch or Grand Marnier)
220 gram mature sourdough starter (note: my sourdough starter was a little too liquid and my brownies were very crumbly- if this happens, add an extra tablespoon or so of flour)
a couple extra handfuls of chocolate chips (optional)

Preheat oven to 325ºF. Prepare a 9x13" baking dish by buttering, lining bottom with parchment and buttering the parchment. In a saucepan, over low heat, melt the butter and chocolate together, stirring constantly. It shouldn't heat up too much to the touch, just enough to melt and come together. Stir in the sugar, salt and vanilla and cook and stir over low medium heat for about two minutes, just until the sugar starts to dissolve a bit. (That will give a shiny top.) Stir in the honey if using. Add eggs, one at a time, combining well after each addition. In a bowl, stir together the cocoa powder, malted milk powder and cinnamon. Sift over chocolate mixture, stirring in as you go. The mix should change viscosity now and really come together. Gently stir in the sourdough starter until completely combined. Stir in some extra chocolate chips if desired. Pour batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean from near the middle. Cool for about 20-30 minutes before removing from pan - it should firm up quite a bit. Carefully lift the whole slab out with the overhanging edges of the parchment paper. Finish cooling completely on a wire rack. For clean edges, wait to cut until completely cool! Cut these into small squares, they are very rich and densely chocolatey.
Break out a glass of milk and enjoy!