Brown Sugar Shortbread

Brown Sugar Shortbread

These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks.

Calories
78 Calories

Recipe Instructions

Step 1
Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
Step 2
Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
Step 3
Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
Step 4
Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
Step 5
Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
Step 6
Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

Ingredients

  • 8 ounces unsalted butter at room temperature
  • 8 ounces all-purpose flour
  • Demerara, turbinado, or other coarse sugar, as needed
  • Diamond Crystal® Coarse Sea Salt, as needed
  • 0.5 teaspoon Diamond Crystal® Kosher Salt
  • 3.5 ounces dark brown sugar

Categories

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