Browned Butter Pan Shortbread With Glaze

READY IN: 43mins
Recipe by Kittencal@recipezazz

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

Top Review by Marysdottir

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.

Ingredients Nutrition

Directions

  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.

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