Discard Sourdough Shortbread Cookies
Buttery, crunchy and delicious, you'll be making this sourdough shortbread cookies recipe on repeat!
Servings: 24 cookies
Ingredients
- 3 sticks unsalted butter softened (339 grams)
- 1 cup granulated sugar 200 grams
- 2 teaspoons vanilla extract
- 1/2 cup sourdough discard
- 1 teaspoon salt 7 grams
- 3 1/2 cups all purpose flour 490 grams
- 8 ounces semi-sweet chocolate melted in a double broiler (Optional)
Instructions
- Cream sugar and butter in the bowl of a stand mixer.
- Add in vanilla, salt and sourdough starter and mix until well combined.
- Scrape down the bowl and add flour while beating on low.
- Make into a brick shape that measures approximately 12” long by 3.5” wide by 1” high.
- Cut the brick in half, wrap in plastic and refrigerate for at least one hour.
- Preheat oven to 350°
- Cut into 24 cookies each 1/2” thick.
- Place 1” apart on parchment lined baking sheet.
- Bake for 10 minutes.
- Allow to cool.
- Dip the corner of each cookie in melted chocolate (optional)
Notes
- For long fermentation, allow the cookie dough to stay in the refrigerator for 12 hours or up to three days.
Nutrition
Calories: 260kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 77mg | Fiber: 1g | Sugar: 12g | Vitamin A: 358IU | Calcium: 12mg | Iron: 1mg