Browned Butter Pan Shortbread With Glaze
photo by Engrossed
- Ready In:
- 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
- 3 tablespoons butter (no subs)
- 1 teaspoon corn syrup
- 1⁄2 teaspoon vanilla
- 3⁄4 cup powdered sugar
- 1 -2 tablespoon hot water
- Heat oven to 300 degrees.
- Prepare an ungreased 15 x 10-inch jelly-roll pan.
- 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!).
- Remove from heat and refrigerate for 7-8 minutes.
- 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.
- Reduce the speed to low and add in all-purpose flour and cake flour; beat until the mixture resembles coarse crumbs.
- Press the dough into an ungreased jelly-roll pan.
- Prick all over with fork.
- Bake for 18-22 minutes or until set but not too brown.
- Cool 5 minutes.
- While the dough is still hot, slice into squares, rectangles, diamonds or triangles using a sharp knife.
- To make the glaze; in a heavy saucepan brown 3 tablespoons butter (this should take about 2-3 minutes) cool for 5 minutes.
- 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.
- Drizzle over the COOLED shortbread.
- Let stand for 30 minutes.
KITTENCAL, you did it again! This is my 2nd time to use this web-site and I now find myself looking for KITTENCAL recipes! I tried this recipe and it is a "jewel"! I followed everything just as the recipe calls for. When it came to the glaze however, I accidently splilled 6 Tablespoons of very hot Black Coffee, which I had just poured, into the glaze mix. I had not added the water yet. I checked the amount of coffee by adding Tbls.'s of coffee back into my cup. Then I stirred in the coffee, (since I didn't want to waste my glaze mix), tasted the glaze, and decided to add 1/8 teaspoon of orange extract. Since I now had extra glaze, I used a brush and painted it on until it was all gone. OUT OF THIS WORLD!!! Thank you KITTENCAL. Keep these recipes coming!
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