Highlander Shortbreads

Preparation

1. Step 1

   Using a stand mixer fitted with a paddle or electric beaters, cream the butter, sugar and salt until smooth, 1 to 3 minutes (colder butter will take longer). Do not overbeat; you want the ingredients blended without incorporating a lot of air into the mixture. You can also use a wooden spoon and elbow grease to do this.

2. Step 2

   Add the flours and beat until the dough just comes together in large clumps, 30 seconds to 1 minute more.

3. Step 3

   Form the dough into 2 fat logs about 1½-inches in diameter, and wrap in parchment or plastic wrap. Chill until firm, at least 1 hour and up to 3 days. 

4. Step 4

   Heat the oven to 325 degrees and line 2 cookie sheets with parchment paper. 

5. Step 5

   Put a couple of tablespoons of Demerara sugar into a small rimmed pan, unwrap the dough, and roll the logs in the sugar, adding more sugar as needed so they are well coated. Slice logs about ⅜-inch thick and arrange on parchment-lined cookie sheets. Bake for 15 to 20 minutes until golden brown.  Transfer to a wire rack to cool. 

6. Step 6

   The cookies will keep in an airtight container at room temperature for at least a week.