Description
Discover the art of baking Sourdough Discard Lemon Shortbread Cookies—a delightful fusion of tangy lemon zest and buttery shortbread, elevated by the unique flavor of sourdough discard. Perfect for using up leftover starter and satisfying your sweet tooth!
Ingredients
Scale
- ½ cup sourdough discard
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 cups all-purpose flour
- ¼ tsp salt
- ¼ cup granulated sugar (for rolling)
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
Instructions
- Cream the butter and sugar: In a mixing bowl, beat butter and powdered sugar until light and fluffy.
- Add lemon & sourdough: Mix in sourdough discard, lemon zest, and lemon juice until fully combined.
- Incorporate dry ingredients: Stir in flour and salt until a dough forms.
- Shape and chill: Roll the dough into a log, wrap in plastic wrap, and chill for at least 2 hours.
- Slice and bake: Preheat oven to 350°F (175°C). Slice dough into ¼-inch rounds, roll edges in granulated sugar, and place on a lined baking sheet. Bake for 12-15 minutes until edges are lightly golden. Cool completely.
- Prepare the glaze: Whisk powdered sugar, lemon juice, and vanilla extract until smooth.
- Glaze the cookies: Dip or drizzle cookies with glaze, then let set before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Serving Size: 1
- Calories: 160 per cookie
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg