Browned Butter Pan Shortbread With Glaze

Total Time
Prep 25 mins
Cook 18 mins

These are baked in a jelly-roll pan, sliced into desired shapes then drizzled with glaze, these cookies are AMAZING!!!!!

Ingredients Nutrition


  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.
Most Helpful

Really good shortbread. I skipped the glaze as I wanted something very simple and this was just the thing. The brown butter gives it a butterscotch flavour and the texture is smooth and almost flaky, almost crumbly. Thank you for posting this. Next time I'll try it with the glaze.

Marysdottir December 13, 2010

Perfect - just perfect. Make these delightful bites of goodness right away !!!

pheasant farmer April 25, 2010

I can't believe I forgot to rate these. I looooooooooooove them! Easy, yummy. Enough said.

Cookworm April 23, 2008