Brown Sugar Shortbread

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."
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Ingredients

servings 78 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 78 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Footnotes

  • Chef Janet Bourbon

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