Sourdough Discard Shortbread Cookies

Buttery, crunchy slice-and-bake shortbread cookies made with pantry staples and sourdough discard. A simple, year-round sweet treat that can be dressed up by dipping the corners in melted chocolate.

Ingredients

• 3 sticks (339g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup sourdough discard
• 1 teaspoon (7g) salt
• 3 1/2 cups (490g) all-purpose flour
• 8 ounces semi-sweet chocolate, melted (optional, for dipping)

Directions

Key ingredients

Vanilla Extract

1. Cream the softened butter and sugar together in the bowl of a stand mixer until light and fluffy.
2. Add the vanilla, salt, and sourdough discard; mix until combined.
3. Scrape down the bowl and add the flour, beating on low speed until the dough comes together.
4. Turn the dough out and shape it into a brick roughly 12” long x 3.5” wide x 1” high.
5. Cut the brick in half, wrap each piece in plastic wrap, and refrigerate for at least 1 hour (or up to 3 days for a longer ferment).
6. Preheat the oven to 350F and line a baking sheet with parchment paper.
7. Slice the chilled dough into 24 cookies, each about 1/2 inch thick.
8. Arrange the cookies about 1 inch apart on the prepared baking sheet.
9. Bake for about 10 minutes, until the edges are golden brown.

Cool the cookies on a wire rack.

1. If desired, dip the corners of the cooled cookies in melted semi-sweet chocolate and let set.

Notes

Butter quality matters most in shortbread: use real, softened room-temperature butter and never melt it. Chill the dough (at least 1 hour) so the cookies hold their shape and do not over-spread. This is a slice-and-bake dough rather than a pressed one, so keep slices a consistent 1/2 inch thick for even baking. Sourdough discard (unfed starter) works perfectly here and adds a subtle tang without needing active starter. For a longer, more digestible ferment, refrigerate the wrapped dough 12 hours up to 3 days before slicing and baking. Store baked cookies in an airtight container up to 1 week, or freeze up to 3 months. Adapted from Farmhouse on Boone (Lisa Bass).