Brown Sugar Shortbread

• 8 ounces unsalted butter at room temperature
• 1/2 teaspoon Diamond Crystal(R) Kosher Salt
• 3 1/2 ounces dark brown sugar
• 8 ounces all-purpose flour
• Demerara, turbinado, or other coarse sugar, as needed
• Diamond Crystal(R) Coarse Sea Salt, as needed

1. Cream butter, Diamond Crystal(R) 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(R) Coarse Sea Salt.
6. Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

butter, crystal, brown sugar, flour, turbinado, crystal

Taken from www.allrecipes.com/recipe/239033/brown-sugar-shortbread/ (may not work)