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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: : -

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.

3 dozen

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