Sourdough Discard Shortbread Cookies
Servings: 24 small cookies
Sourdough discard shortbread cookies made with butter, cane sugar, and vanilla. A simple sourdough discard dessert with crisp edges and tender crumb.
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Ingredients
- 425 g All Purpose Flour (2.5 cups)
- 227 g Salted Butter (2 sticks, room temperature)
- 200 g Cane Sugar (1 cup)
- 100 g Sourdough Starter (active or discard)
- 10 g Vanilla Bean Paste (or extract)
- 3 g Salt
Instructions
- Cream together the butter, sugar, and starter with an electric mixer until fluffy and light in color. Then, add the vanilla bean paste.
- Add the flour and salt. Mix until well combined.
- Dump the dough onto plastic wrap, pressing it into a rectangle 1” thick. Refrigerate for at least one hour (up to 72 hours).
- When you’re ready to bake, preheat the oven to 350°F. Remove the dough from the fridge and roll it to your desired thickness on a floured surface (ideally between 1/8” and 1/4”). You can re-roll the dough as needed to use it all up. Cut to your desired shapes and bake for 13 minutes, or until the edges begin to turn golden brown.