Name: Brown Sugar Shortbread
Yield: 36
Ingredients: Unsalted butter at room temperature - 8 ounces; Diamond Crystal® Kosher Salt - ½ teaspoon; Dark brown sugar - 3 ½ ounces; All-purpose flour - 8 ounces; Demerara, turbinado, or other coarse sugar, as needed - 8 ounces; Diamond Crystal® Coarse Sea Salt, as needed - 8 ounces

Ingredients for - Brown Sugar Shortbread

1. Unsalted butter at room temperature 8 ounces

2. Diamond Crystal® Kosher Salt ½ teaspoon

3. Dark brown sugar 3 ½ ounces

4. All-purpose flour 8 ounces

5. Demerara, turbinado, or other coarse sugar, as needed 8 ounces

6. Diamond Crystal® Coarse Sea Salt, as needed 8 ounces

How to cook deliciously - Brown Sugar Shortbread

1 . Stage

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.

2 . Stage

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.

3 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.

4 . Stage

Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.

5 . Stage

Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.

6 . Stage

Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.