• In a mixing bowl, beat the softened butter and sifted powdered sugar until creamy.
• Next, add the egg, sourdough starter, and vanilla extract and mix until combined.
• In a separate bowl, sift together the flour, baking powder, and salt and mix.
• Add the dry ingredients to the wet mixture and mix everything until a dough is formed. I start by using my mixer and then finish by using my hands to form the dough.

  If the dough feels too sticky, add 5-10 grams more flour at a time until it reaches the desired consistency. It should be tacky but manageable.
• Cut 2 pieces of parchment paper and sprinkle each with flour.
• Cut the dough in half and create 2 dough balls. Roll the dough onto each piece of parchment paper as thin and evenly as you can (about 1/8 inch thickness). Tip: flour the rolling pin to avoid sticking
• Cover the dough with plastic wrap or another layer of parchment paper and place it in the freezer for 30 minutes.
• After the dough has rested, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Cut the cookies into desired shapes and place them onto the baking sheet. I use a 3-inch round cookie cutter and cut out a star in the middle of each. Make sure to create a top and bottom for each cookie.
• Any additional dough will need to be rolled out and cut. If the dough seems sticky add some flour or place it in the freezer to firm up.
• Bake the cookies for 10-12 minutes or until the edges just start to brown.

How to assemble

• Allow the cookies to cool for 5-10 minutes before assembly.
• Take one bottom piece of the cookie, spread 2 teaspoons of jam on top, and place the top piece of the cookie over it. Repeat until all cookies have been assembled.
• Feel free to add some additional powdered sugar over the top of all of the cookies and enjoy!

Storage

• They can be stored in an airtight container on the counter for up to 1 week.
• Sourdough jammie dodger dough can be prepared and frozen for up to 3 months.