Yield 36 Number Of Ingredients 6 Steps:
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.
Time 50m Yield 30 bars Number Of Ingredients 6 Steps:
Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated. In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough. Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking. Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned. Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.
Time 40m Yield 3-1/2 dozen. Number Of Ingredients 3 Steps:
In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.
Time 45m Yield 16 Number Of Ingredients 5 Steps:
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact. Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.
Time 40m Yield Makes about 32 Cookies Number Of Ingredients 9 Steps:
Beat together butter, sugars, and salt on medium speed until creamy and combined, 2 minutes. Add vanilla. Reduce speed to low, add flour, and beat to combine. Beat in chocolate. Divide dough into two pieces, each about 1 pound. Roll into logs (each about 8 1/2 inches long and 1 3/4 inches in diameter). Wrap logs in plastic and refrigerate until firm, about 2 hours. Dough can be made to this point, well wrapped, and frozen for up to 1 month. (It can also be sliced and re-formed into logs before freezing; see cook’s note.) Remove from refrigerator or freezer (if frozen, let stand 10 minutes to soften). Brush with egg white and roll in sanding sugar to coat. Use a serrated knife and a back-and-forth motion to cut logs into 1/2-inch-thick slices (if any crack around larger chunks of chocolate, just press back together). Preheat oven to 325°F. Place cookies on parchment-lined baking sheets and bake until golden on edges, 16 to 18 minutes. Let cool on pans on wire racks 10 minutes, then transfer to racks and let cool completely, about 45 minutes. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.
Time 1h45m Yield 16 Number Of Ingredients 4 Steps:
Heat oven to 325°F. Grease 9-inch round pan. Beat spread and brown sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in flour on low speed or with spoon. Spread evenly in pan. Partially cut surface into 16 wedges. Bake 40 to 45 minutes or until golden. Cool in pan 20 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes. Pour melted chocolate into small plastic food-storage bag. Twist bag to seal; cut tiny corner off bag and drizzle chocolate over shortbread. Cut into 16 wedges.
Time 50m Yield 42 serving(s) Number Of Ingredients 3 Steps:
In a mixing bowl, cream butter and brown sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3" thick rectangle measuring 11" x8". Cut into 2" x1" strips. Place 1" apart on ungreased cookie sheets. Prick with a fork. Bake at 300 degrees Fahrenheit for 25 minutes or until bottom begins to brown. Cool for 5 minutes. Remove to a wire rack to cool completely.
Time 45m Yield 4 dozen cookies Number Of Ingredients 3 Steps:
In a mixing bowl, cream the butter and brown sugar. Add 3-3/4 cups flour; mix well. Sprinkle a board with some of the remaining flour. Place butter/sugar/flour mixture on the floured board. Knead for 5 minutes, adding enough of the remaining flour to make a soft, non-sticky dough. Roll dough to 1/2 inch thickness. Cut into three-inch by one-inch strips. Place strips one inch apart on ungreased baking sheets. Use a fork on a slight angle and prick each strip six times. Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until cookies are lightly browned.
