- 8 ounces unsalted butter at room temperature
- 1/2 teaspoon Diamond Crystal® Kosher Salt
- 3 1/2 ounces dark brown sugar
- 8 ounces all-purpose flour
- Demerara, turbinado, or other coarse sugar, as needed
- Diamond Crystal® Coarse Sea Salt, as needed
- Cream butter, Diamond Crystal(R) 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
- Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
- Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal(R) Coarse Sea Salt.
- Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.
05/23/2018
recipepes.com
Brown Sugar Shortbread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
