Brown Sugar Shortbread

Name: Brown Sugar Shortbread
Ingredients: 8 ounces unsalted butter at room temperature; 1/2 teaspoon Diamond Crystal(R) Kosher Salt; 3 1/2 ounces dark brown sugar; 8 ounces all-purpose flour; Demerara, turbinado, or other coarse sugar, as needed; Diamond Crystal(R) Coarse Sea Salt, as needed

6 ingredients

6 steps

Ingredients

8 ounces unsalted butter at room temperature
1/2 teaspoon Diamond Crystal(R) Kosher Salt
3 1/2 ounces dark brown sugar
8 ounces all-purpose flour
Demerara, turbinado, or other coarse sugar, as needed
Diamond Crystal(R) Coarse Sea Salt, as needed

Directions

1

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.
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.
3

Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
4

Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
5

Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal(R) Coarse Sea Salt.
6

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