Browned Butter Pan Shortbread With Glaze

Directions

1. 1
   Heat oven to 300 degrees.
2. 2
   Prepare an ungreased 15 x 10-inch jelly-roll pan.
3. 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. 4
   Remove from heat and refrigerate for 7-8 minutes.
5. 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. 6
   Reduce the speed to low and add in all-purpose flour and cake flour; beat until the mixture resembles coarse crumbs.
7. 7
   Press the dough into an ungreased jelly-roll pan.
8. 8
   Prick all over with fork.
9. 9
   Bake for 18-22 minutes or until set but not too brown.
10. 10
    Cool 5 minutes.
11. 11
    While the dough is still hot, slice into squares, rectangles, diamonds or triangles using a sharp knife.
12. 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. 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. 14
    Drizzle over the COOLED shortbread.
15. 15
    Let stand for 30 minutes.