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

Recipe information

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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.