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.

Original recipe makes 3 dozen

Ingredients

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, turbinado, or other coarse sugar, as needed
Diamond Crystal® Coarse Sea Salt, as needed

Directions

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 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.
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.