Easy Brown Sugar Shortbread Cookies

Combine the butter and brown sugar in a mixing bowl. Using a hand held {or stand} mixer, cream together the ingredients until they are light and fluffy {this will take about 2 minutes}.

Add the flour and salt to the butter and sugar mixture. Continue to mix until the mixture starts to come together. Note: The dough will be a bit crumbly. I suggest using your hands to knead the dough together into a ball.

Shape the dough into a long cylinder and place onto a silicone {or parchment} lined mat that is covered in sanding sugar. Roll the cylinder of dough in the sanding sugar to coat the outside of the dough. Wrap the sugar coated dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 300°. After the dough has chilled, cut the log into rounds and place them onto two silicone mat {or parchment} lined baking sheets. Bake for 18-22 minutes or until the cookies just start to begin turning light brown.

Remove from the oven and allow the cookies to cool completely on the baking sheet. Store in an air tight container for up to a week or freeze for up to 3 months.