Name: Brown Sugar Shortbread
Yield: 1
Ingredients: 8 ounces unsalted butter at room temperature; 0.5 teaspoon Diamond Crystal® Kosher Salt; 3.5 ounces dark brown sugar; 8 ounces all-purpose flour; Demerara, turbinado, or other coarse sugar, as needed; Diamond Crystal® Coarse Sea Salt, as needed

Brown Sugar Shortbread

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Delicious shortbread rounds with a sugared edge and a touch of sea salt, ideal for tea, coffee, or a quick snack.

Ingredients:

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

Instructions:

In a bowl, beat together butter, Diamond Crystal® Kosher Salt, and dark brown sugar with an electric mixer on high speed for 5 minutes. Gradually add flour and mix on low speed just until combined.
Transfer the dough onto a piece of parchment paper and mold it into a 2-inch diameter log. Wrap it securely using the parchment paper and refrigerate until fully chilled, approximately one hour.
Preheat your oven to a toasty 350 degrees F (175 degrees C) and give your cookie sheets a gentle oiling.
Roll the dough in demerara sugar until fully coated, then slice it into 1/4 inch thick rounds and arrange them on cookie sheets.
Finish each cookie with a sprinkle of extra demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt for the perfect sweet and salty balance.
Bake until delicately golden and gently firm to the touch, for 8 to 10 minutes.

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