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Browned Butter Shortbread

Browned Butter Shortbread

A great browned butter shortbread made in a jelly-roll pan.


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25 min
Prep Time
1 hr 15 min
Total Time
48
cookies

Ingredients

Shortbread

1 cup Land O Lakes® Butter

1/2 cup firmly packed brown sugar

1/2 cup powdered sugar

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 cup cake flour

Glaze

3 tablespoons Land O Lakes® Butter

1 teaspoon light corn syrup

1/2 teaspoon vanilla

3/4 cup powdered sugar

1 to 2 tablespoons hot water

How to make

  1. STEP 1

    Heat oven to 300°F.

  2. STEP 2

    Melt 1 cup butter in heavy 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 4-6 minutes or until butterjuststarts to turn golden. (Butter will get foamy and bubble.) Immediately remove from heat. Refrigerate 5 minutes.

  3. STEP 3

    Combine browned butter, brown sugar, powdered sugar and vanilla in bowl. Beat at medium speed until well mixed. Add flours; beat at low speed until mixture resembles coarse crumbs.

  4. STEP 4

    Press dough into ungreased 15x10x1-inch baking pan. Prick all over with fork. Bake 18-22 minutes or until set but not brown. Cool 5 minutes. Cut into squares, rectangles, diamonds or triangles with sharp knife while hot.

  5. STEP 5

    Brown 3 tablespoons butter in heavy 1-quart saucepan 2-3 minutes or until golden. Cool 5 minutes. Combine browned butter and all remaining glaze ingredients excepthot water in bowl. Beat at medium speed, adding enough hot water for desired glazing consistency.

  6. STEP 6

    Drizzle glaze over cooled shortbread. Let stand to set glaze.

Nutrition (1 cookie)

80 Calories
4.5 Fat (g)
10 Cholesterol (mg)
50 Sodium (mg)
10 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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