Brown Sugar Shortbread recipe

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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

Nutrition Info

78 calories
carbohydrate: 7.5 g
cholesterol: 13.4 mg
fat: 5.1 g
fiber: 0.2 g
protein: 0.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 39.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 dozen

Recipe Note

These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks.

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