• ¾ cup vegan salted butter softened (I used Miyokos Oatmilk butter)

• ¾ granulated sugar

• 133 grams sourdough discard, at room temperature

• 1 Tablespoon rose petals

• 1 teaspoon vanilla extract

• 1 teaspoon rose extract

• 2 1/2 cups all-purpose flour

INSTRUCTIONS

• In the bowl, cream the butter and sugar with a hand mixer for a few minutes until fluffy. Add sourdough discard, dried rose petals and, vanilla and rose extracts, mixing until combined.

• Add flour slowly during mixing until a dough forms.

• Using a scale, divide the dough in half. Shape the dough into loaf shape or whatever shape you want to cut your cookies into. Put the dough into plastic bags, then chill in the fridge for at least an hour.

• Preheat the oven to 350℉. Place parchment paper on a cookie sheet.

• Take out the chilled dough loaves and use a large knife to cut into 1/2-1 inch thick slices.

• Transfer the slices to the baking sheet.

• Bake one sheet at time for 15 minutes or until the cookies are just becoming golden brown at the bottom edges. They will still be very light. Let the cookies cool before plating.