1 cup packed light brown sugar
2 cups all-purpose flour
1/8-teaspoon salt
1-tablespoon granulated sugar
1/4-teaspoon ground cinnamon
1.Preheat the oven to 325ºF. Lightly grease a 9-inch springform pan with 1 teaspoon of the butter, and set aside.
2. In a large bowl, using an electric mixer, cream the remaining 2 sticks butter. Add the brown sugar and beat until light and fluffy. Add the flour and salt and mix just until blended, being careful not to over mix.
3. Press the dough into the bottom of the prepared pan. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the back of the tines. Combine the granulated sugar and cinnamon in a small bowl and sprinkle lightly over the dough.
4. Bake until set and light golden brown, 30 to 40 minutes. Remove from the oven and release the sides of the pan. Cut into 12 wedges while warm.
5. Let cool. (The cookies can be stored in an airtight container for up to 3 days.)
Serve with Chicory Coffee Crème Brûlée.
