Sourdough Holiday Cookie American Flag Dessert

Sourdough Holiday Cookie Recipe 

Cookie Ingredients:

• ½ cup [120g] Active sourdough starter or discard
• 4½ cups [562g] All-purpose flour
• 1 cup [226g] Butter, at room temperature
• 1½ cups [375g] Raw sugar
• 2 eggs [approx. 100g]
• 2 tsp Vanilla
• 1 tsp [6g] Baking soda
• 1 tsp [6g] Salt

Cookie Toppings

• Cream cheese frosting
• 1 cup (250 mL) fresh blueberries
• 1 lb (450 g) fresh strawberries, hulled and sliced
• 2 medium bananas, sliced

Directions

1. Preheat oven to 350°F (175°C).
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sourdough discard or active starter, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Chill the dough for 30 minutes for better handling.
5. Roll out the dough onto a parchment-lined baking sheet to 1/4-inch thickness. Work the dough out to the edges and square it up.
6. Bake for 10-12 minutes, or until the edges are golden brown (not all ovens heat the same so keep close watch on this big fella).
7. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Cover the entire cookie with cream cheese frosting, the place blueberries in the upper left corner. Continue placing fruit  

Tips:

• I never have a enough sliced fruit, so err on the side of too much, which can go into a smoothies later.
• For a chewier cookie, chill the dough for at least 1 hour before baking.
• For a crispier cookie, chill the dough for at least 3 hours before baking.

For more holiday food ideas try this Food Network site:  The Best Fourth of July Foods