Ingredients

Instructions

  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.