A great browned butter shortbread made in a jelly-roll pan.
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Shortbread
1 cup Land O Lakes® Butter
12 cup firmly packed brown sugar
12 cup powdered sugar
1 teaspoon vanilla extract
1 12 cups all-purpose flour
1 cup cake flour
Glaze
3 tablespoons Land O Lakes® Butter
1 teaspoon light corn syrup
12 teaspoon vanilla extract
34 cup powdered sugar
1 to 2 tablespoons hot water
STEP 1
Heat oven to 300°F.
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 butter just starts to turn golden. (Butter will get foamy and bubble.) Immediately remove from heat. Refrigerate 5 minutes.
STEP 3
Combine browned butter, brown sugar, powdered sugar and 1 teaspoon vanilla in bowl. Beat at medium speed until well mixed. Add flours; beat at low speed until mixture resembles coarse crumbs.
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.
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 except hot water in bowl. Beat at medium speed, adding enough hot water for desired glazing consistency.
STEP 6
Drizzle glaze over cooled shortbread. Let stand to set glaze.
Browning the butter brings out the flavor. Try it in one of these recipes.
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