A great browned butter shortbread made in a jelly-roll pan.
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
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
Heat oven to 300°F.
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.
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.
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.
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.
Drizzle glaze over cooled shortbread. Let stand to set glaze.
Explore reviews fromour online community
I tried this recipe today because it sounded interesting...it was good...I added some heath bar toffee chips to the top then baked them and instead of the glaze I melted chocolate and drizzled it on top...I will make these again but I'll cut back on some of the sugar and I'll try mixing the toffee chips in instead of just pressing them in on top....also I might try pecans to off set the sweetness a bit....but overall this is a good shortbread recipe