Day 4 of my adventure with sourdough, specifically sourdough discard. Of course, you can use fed starter, but I'm working at finding ways to use my discard from feeding my starter. Small batches of everything so I don't have to eat tons of baked goods, and something different every day so there is variety.
This recipe is going through a second test on day 5. The first day doesn't have baking powder, so the cookies are harder, denser...perfect for dunking without the cookies dissolving into your tea/coffee/milk. My grandson (number one taste-tester) and I love the sourdough flavor in these cookies and the crunch. My husband didn't like them as much as regular sugar cookies. We'll see how the second go round is received.
Still not satisfied...maybe more fat is needed. —weshook
What You'll Need
vegan butter, softened
in a small bowl, stir together the butter and sugar. Add the sourdough starter and the vanilla. stir until well-combined.
Add the flour, baking powder, if using, and salt. Stir as well as you can, then turn out onto plastic wrap, parchment, or waxed paper (you'll use this to wrap the dough) and knead it until everything is mixed together. Wrap the dough and place in the refrigerator to chill, about 30 minutes or until you are ready to bake.
When ready to bake, preheat the oven to 375 degrees. Remove the dough from the refrigerator and slice thinly (1/8 inch thick). You could slice the whole roll, or just as many as you want, although I hate to heat up the oven for just 3-4 cookies and the whole batch is only one pan anyway. Place slices on a parchment-lined, silpat-lined, or greased cookie sheet. Bake 10 minutes for soft to 15 minutes for crunchy,