brown sugar shortbread

Ingredients

• Servings: 3
• 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, , or other coarse sugar, as needed
• diamond crystal® coarse sea salt, as needed

Recipe

• 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.
• scrape dough 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® coarse sea salt.
• bake until very lightly browned and firm to the touch, about 8 to 10 minutes.