Browned Butter Pan Shortbread With Glaze

Total Time: 43 mins Preparation Time: 25 mins Cook Time: 18 mins

Ingredients

• 1 cup butter (no subs)
• 1/2 cup brown sugar, packed
• 1/2 cup powdered sugar
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour
• 1 cup cake flour
• 3 tablespoons butter (no subs)
• 1 teaspoon corn syrup
• 1/2 teaspoon vanilla
• 3/4 cup powdered sugar
• 1 -2 tablespoon hot water

Recipe

• 1 heat oven to 300 degrees.
• 2 prepare an ungreased 15 x 10-inch jelly-roll pan.
• 3 melt 1 cup butter in a heavy saucepan over medium heat; continue to cook stirring constantly and watching closely until the butter just starts to turn golden (about 4-6 minutes, the butter will get foamy and bubble!).
• 4 remove from heat and refrigerate for 7-8 minutes.
• 5 in a large bowl combine the browned butter, brown sugar, powdered sugar and vanilla in a large bowl; beat at medium speed until well combined.
• 6 reduce the speed to low and add in all-purpose flour and cake flour; beat until the mixture resembles coarse crumbs.
• 7 press the dough into an ungreased jelly-roll pan.
• 8 prick all over with fork.
• 9 bake for 18-22 minutes or until set but not too brown.
• 10 cool 5 minutes.
• 11 while the dough is still hot, slice into squares, rectangles, diamonds or triangles using a sharp knife.
• 12 to make the glaze; in a heavy saucepan brown 3 tablespoons butter (this should take about 2-3 minutes) cool for 5 minutes.
• 13 in a small bowl combine the browned butter with all remaining ingredients except the water; beat or whisk add in enough water to create desired glazing consistancy.
• 14 drizzle over the cooled shortbread.
• 15 let stand for 30 minutes.