Step 1

Cream sugar and butter in the bowl of a stand mixer.

Step 2

Add in vanilla, salt and sourdough starter and mix until well combined.

Step 3

Scrape down the bowl and add flour while beating on low.

Step 4

Make into a brick shape that measures approximately 12” long by 3.5” wide by 1” high.

Step 5

Cut the brick in half, wrap in plastic and refrigerate for at least one hour.

Step 6

Preheat oven to 350°

Step 7

Cut into 24 cookies each 1/2” thick.

Step 8

Place 1” apart on parchment lined baking sheet.

Step 9

Bake for 10 minutes.

Step 10

Allow to cool.

Step 11

Dip the corner of each cookie in melted chocolate (optional)