Sugar Cookies–"Cut-out Cookies"

This is the best sugar cookie recipe I have ever tried. 

The recipe is about 95-100 years old!

1 1/2 cups granulated sugar
1 cup shortening, (half butter, half lard or shortening)
2 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp. vanilla
Flour to thicken (approximately 3 3/4 cups) (dough should be slightly sticky)

Mix well, cover and place in refrigerator until chilled at least 4 hours. Roll out on floured board. Cut. Place on cookie sheet. Bake in slow oven 275-350°F. (I use between 325° and 340° for 12 minutes.) Time will depend some on size of cookie. Temperature on how hot your oven runs. Makes about 60 cookies.

I do not roll these out thin; it is probably between 1/8" and 1/4". They will puff some when baking. I bake until the bottoms are golden-brown and they no longer look moist on top. The edges are just tu

Chocolate Sourdough Cookies

This a cakelike cookie. It is good frosted with a chocolate glaze too.

Oven 350°F

Mix together:
1 1/2 cups flour
2 Tbsp baking cocoa
1/2 tsp each baking powder and baking soda
1/8 tsp salt

In larger bowl mix:
1 cup packed brown sugar
1/2 cup coconut oil
2 eggs
3/4 tsp vanilla
1/2 cup sourdough starter
 
1/2 cup chopped nuts, optional

Stir in flour mixture to wet mixture. Add nuts if desired.

Drop by teaspoonfuls 2" apart on greased cookie sheet. Bake for 8-10 minutes or until bottoms are just lightly browned. Cool slightly on pan, then remove to rack to finish cooling. Frost if desired.

Pumpkin Cake

Oven 350°F

Cream together 1/3 cup softened butter and 2/3 cup honey

Mix in 3 eggs, 1 cup canned pumpkin, 1/2 cup applesauce and 2 tsp vanilla

In separate bowl mix together:
3 cups whole wheat pastry flour
3 tsp cinnamon
3 tsp allspice
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Mix dry ingredients into liquid ingredients. Pour into buttered 9" x 13"x 2" baking pan.

Bake for about 25-35 minutes until tests done with toothpick or cake tester.

Cool on rack. Frost with Cream Cheese Frosting.

Chopped pecans would be yummy in this cake too.

Recipe adapted from Sue Gregg's Eating Better Dessert Cookbook