Description
Delightful cookies infused with sourdough discard and filled with sweet-tart raspberry jam, perfect for any gathering.
Ingredients
- 1 cup sugar
- 1 cup sourdough discard
- 1 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Raspberry jam for filling
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the sugar and butter until smooth.
- Beat in the eggs one at a time, then stir in the vanilla and sourdough discard.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Make an indentation in the center of each cookie and fill it with raspberry jam.
- Bake for 12-15 minutes or until lightly golden.
- Allow the cookies to cool before serving.
Notes
For even baking, use a cookie scoop for uniform size. Chill the dough for 30 minutes if it’s too sticky.