Sourdough Shortbread Cookies
Buttery shortbread enhanced with sourdough discard.
cookies
Ingredients
- 8 oz unsalted butter (1 cup, at cool room temp)
- 4 oz granulated sugar (1/2 cup)
- 1/4 teaspoon table salt
- 4 oz sourdough discard powder
- 7 1/2 oz all purpose flour (1 1/2 cups, see note)
- granulated sugar for topping
Instructions
- Combine the butter, sugar and salt in a mixer bowl and mix on medium speed until softened and well-combined. You don't want to aerate the dough, just mix the ingredients.8 oz unsalted butter, 4 oz granulated sugar, 1/4 teaspoon table salt
- Add the powdered discard and mix to combine. Add the flour and mix until combined. The dough will look crumbly at this point. Dump the dough onto a lightly floured surface and knead to bring it together. Form the dough into a disc or small square.4 oz sourdough discard powder, 7 1/2 oz all purpose flour
- To make square cookies: On a sheet of parchment paper pat the dough to a small square. Lightly flour the top of the dough and roll to a 10"x 10" square. Use the straight edge of a ruler or a bench scraper to square off the edges. Slide the paper on to a sheet pan and chill for 30 minutes. Meanwhile, preheat the oven to 325°F.
- To make "petticoat tail" cookies: On a sheet of parchment paper pat the dough to a small disc. Lightly flour the top of the dough and roll to a 10 round. Use your fingers or a fork to crimp the edges of the round. Use a long knife to score the round into 12 wedges, do not slice all the way through the dough. Poke each wedge with a fork 3x. Slide the paper on to a sheet pan and chill for 30 minutes. Meanwhile, preheat the oven to 325°F.
- For square cookies: Remove the pan from the refrigerator and slide the paper with the dough off the pan. Use a pizza cutter or paring knife to cut the dough into twenty five 2" x 2" squares. Slide the dough with the cookies back onto the sheet pan and space them out evenly. Poke each cookie 3x with a fork. Sprinkle the cookies generously with granulated sugar.granulated sugar for topping
- If you're making the petticoat tails: Remove the pan from the refrigerator and sprinkle the round generously with granulated sugar.granulated sugar for topping
- Bake the cookies until the center is set and the edges are lightly browned, about 20 minutes. If you're oven bakes unevenly, rotate the tray halfway through baking. For the petticoat tails allow the round to cool completely then use a long knife to cut along the scored lines.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
To work ahead, you can cut cookies, wrap the tray and refrigerate for a few days before baking, or freeze up to three months. Defrost and then bake.
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