Ingredients
36
36 servings
- •8 ounces unsalted butter at room temperature
- •½ teaspoon Diamond Crystal® Kosher Salt
- •3 ½ ounces dark brown sugar
- •8 ounces all-purpose flour
- •Demerara, turbinado, or other coarse sugar, as needed
- •Diamond Crystal® Coarse Sea Salt, as needed
Instructions
- 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.
- 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.
Nutritional Facts
Per 36 servings
- Calories: 78
- Carbohydrate: 8g
- Fat: 5g
- Fiber: 0g
- Protein: 1g
- Sugar: 3g
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