Browned Butter Pan Shortbread With Glaze

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

• Ready In: 43 mins
• Yields: 4 dozen

Ingredients

• COOKIES

• 1  cup butter (no subs)
• 1⁄2 cup brown sugar, packed
• 1⁄2 cup powdered sugar
• 2  teaspoons vanilla
• 1 1⁄2 cups all-purpose flour
• 1  cup cake flour

• GLAZE

• 3  tablespoons butter (no subs)
• 1  teaspoon corn syrup
• 1⁄2 teaspoon vanilla
• 3⁄4 cup powdered sugar
• 1 -2  tablespoon hot water

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.