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Demerara Shortbread Cookies Recipe

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This recipe for Demerara Shortbread Cookies is from Aisaka Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz unsalted butter, slightly softened
1 tsp salt
¾ cup (5 ¼ oz) granulated sugar
1 tsp vanilla extract
2 ⅓ cups (10 oz) all-purpose flour
1 large egg white, lightly beaten with 1 T water
¼ cup (approx) Demerara sugar
Directions:
Directions:
With a hand mixer or stand mixer, cream the butter, salt, granulated sugar, and vanilla until thoroughly mixed and pale. Slowly beat in the flour until just combined.

Divide the dough in half and roll each piece into a 1½ inch wide log. Brush each log with the egg white, sprinkle with the Demerara sugar, and wrap in plastic wrap or wax paper. Refrigerate for at least an hour.

Preheat the oven to 300ºF with a rack in the middle. Line two baking sheets with parchment paper.

Slice each log into ⅜ inch slices. Bake the cookies, one sheet at a time, for about 22 minutes.

Cool the cookies on a wire rack. Store in an airtight container.

 

 

 

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