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Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
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These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks.

Recipe Summary

Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Chef Janet Bourbon

Nutrition Facts

78 calories; protein 0.7g; carbohydrates 7.5g; fat 5.1g; cholesterol 13.4mg; sodium 39.9mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0