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Brown Sugar Shortbread

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Diamond Crystal Salt

"These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks."
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servings 78 cals
Original recipe yields 36 servings (3 dozen)

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  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.


  • Chef Janet Bourbon

Nutrition Facts

Per Serving: 78 calories; 5.1 g fat; 7.5 g carbohydrates; 0.7 g protein; 13 mg cholesterol; 40 mg sodium. Full nutrition

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