Brown Sugar Shortbread
A great way to use up those instant oatmeal packets!
Recipe Summary 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.Ingredients | Maple Brown Sugar Oatmeal Packets8 ounces unsalted butter at room temperature½ teaspoon Diamond Crystal® Kosher Salt3 ½ ounces dark brown sugar8 ounces all-purpose flourDemerara, turbinado, or other coarse sugar, as neededDiamond Crystal® Coarse Sea Salt, as neededDirectionsCream 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.Chef Janet BourbonInfo | Maple Brown Sugar Oatmeal PacketsServings:
36
Yield:
3 dozen
TAG : Brown Sugar ShortbreadTrusted Brands: Recipes and Tips, Diamond Crystal® Salt,
