1. In a mixing bowl, beat the softened butter and sifted powdered sugar together until smooth and creamy.
2. Next, mix in the sourdough discard, egg, and vanilla extract until smooth.
3. In a separate bowl, sift together the flour, baking powder, and salt and mix.

4. Add the dry ingredients to the butter mixture and mix until a soft dough starts to come together. I like to begin with the mixer for ease, then use my hands to gently finish forming 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.

Refrigerate the dough

1. Cut 2 large pieces of parchment paper and dust them with flour.
2. Divide the dough in half and shape each portion into a ball. Roll each piece out on its own sheet of parchment paper as thin and even as possible—about 1/8 inch thick. Tip: Lightly flour your rolling pin to prevent sticking

3. Stack the rolled-out dough sheets on top of each other, lightly flouring the surface between them to prevent sticking.

   Transfer them to a large baking tray, cover the tray, and refrigerate for at least 1 hour or up to 24 hours. (The longer chill time deepens the flavor and makes the dough much easier to handle.)

Shape & Bake the sourdough jammie dodgers

1. Once you're ready to bake the jammie dodgers preheat the oven to 350 degrees F.
2. Remove one sheet of dough from the fridge at a time. Place it face-down on a lightly floured surface and gently peel off the parchment paper. (You can reuse that same parchment to line your baking sheet.)
3. Cut as many 3-inch circles as possible and transfer them to your baking sheet. Then use a small star cutter to remove the centers from half of the cookies—these will be the tops. Make sure you have a matching bottom and top for each sandwich cookie.
4. 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.
5. Bake the cookies for 10–12 minutes, or until the edges are just beginning to turn golden. If your dough is slightly thicker, you may need an extra minute or two. Let the cookies rest on the pan for 5 minutes before transferring to a cooling rack.

How to assemble sourdough jammie dodgers

1. Allow the cookies to cool completely before assembly.
2. Sift a light layer of powdered sugar over the tops of the cookies and the star cutouts for a pretty, classic finish.
3. Take a bottom cookie, spread about 2 teaspoons of jam on top, and gently place the cut-out cookie over it. Repeat until all of the cookies are assembled and enjoy!

Storing sourdough jammie dodgers

1. Any leftovers can be stored in an airtight container on the counter for 3-4 days.
2. Sourdough jammie dodger dough can be prepared and frozen for up to 3 months.