Brown Recipe ⤞ 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.

Ingredients

• 8 ounces unsalted butter at room temperature
• ½ teaspoon Diamond Crystal® Kosher Salt
• 3 ½ ounces dark brown sugar
• 8 ounces all-purpose flour
• Demerara, turbinado, or other coarse sugar, as needed
• Diamond Crystal® Coarse Sea Salt, as needed

Cooking Directions

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.
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® Coarse Sea Salt.
6. Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

Nutrition Facts

• calories78
• carbohydrateContent7.5 g
• cholesterolContent13.4 mg
• fatContent5.1 g
• fiberContent0.2 g
• proteinContent0.7 g
• saturatedFatContent3.2 g
• sodiumContent39.9 mg
• sugarContent2.8 g