Divine Brown Sugar Shortbread: A Mouthwatering Treat

Ingredients

• Softened unsalted butter weighing 8 ounces
• A hint of Diamond Crystal® Kosher Salt, just half a teaspoon
• Rich dark brown sugar, measuring 3 ½ ounces
• All-purpose flour in an amount of 8 ounces
• Use a sprinkle of Demerara, turbinado, or any coarse sugar you prefer
• Sprinkle Diamond Crystal® Coarse Sea Salt to your liking

Step 1

In a mixing bowl, blend together butter, Diamond Crystal® Kosher Salt, and rich dark brown sugar for about 5 minutes using an electric mixer set on high speed. Gently incorporate the flour on low speed until the mixture is just combined, ensuring not to overmix.

Step 2

Transfer the dough onto a sheet of parchment paper and mold it into a log with a diameter of approximately 2 inches. Wrap the log snugly with the parchment paper and allow it to chill in the refrigerator until completely cooled, typically around an hour.

Step 3

Preheat the oven to 350 degrees F (175 degrees C) and prepare your cookie sheets by lightly greasing them with oil.

Step 4

Unwrap the chilled dough from the parchment paper and roll it in demerara sugar until evenly coated. Cut the log into slices about 1/4 inch thick and arrange them on the prepared cookie sheets.

Step 5

Before baking, sprinkle each cookie with a little extra demerara sugar and a touch of Diamond Crystal® Coarse Sea Salt for an added burst of flavor.

Step 6

Bake the cookies until they are delicately golden brown and feel firm to the touch, usually for about 8 to 10 minutes. Enjoy your delightful treats!