Makes approximately 30 cookies

Ingredients:

1 3/4 cup flour (all purpose)

3/4 cup sourdough starter, discard or active

1/2 cup granulated white cane sugar

1/2 cup brown sugar

1 large egg

13 tbspn butter, unsalted and softened

2 tsp vanilla extract

1 tsp sea salt

1 tsp baking soda

1/2 cup freshly picked dandelion flowers

Instructions:

Remove all the stems and bracts from the flowers and set aside.

Combine both types of sugar and softened butter in a bowl. 

In a small seperate bowl, whisk the egg. Then add the egg and vanilla to the butter and sugar mixture.

Add the sourdough starter to the wet mixture. Mix well.

In a seperate bowl, combine all the dry ingredients. Mix well.

Next add the dry ingredients into the wet ingredients bowl. 

Incoroporate the flowers in this mixture. Fold and stir until everything is mixed.

Now chill your dough in the fridge for atleast one hour or until the next day.

Bake at 350 degrees for 10-12 minutes