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Brown Sugar Masa Shortbread





Yields
Makes 24 cookies

Prep and Cook Time: about 1 1/4 hours. Notes: Masa flour (available in well-stocked supermarkets) and coconut give these buttery wedges an earthy flavor and texture. Store them airtight for up to 1 week.

Brown Sugar Masa Shortbread




James Carrier
 1/2 cup sweetened shredded dried coconut
 1 cup (1/2 lb.) butter, at room temperature
 1 cup firmly packed brown sugar
 1 teaspoon vanilla
 1 cup all-purpose flour
 1 cup dehydrated masa flour (corn tortilla flour; see notes)
 1/4 cup granulated sugar
 1/4 teaspoon ground cinnamon
Step 1
1

In a food processor, whirl coconut until finely ground. Then add butter, brown sugar, vanilla, all-purpose flour, and masa flour and whirl together until smooth. Or, mince coconut with a knife. Then, in a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and vanilla until smooth; stir in coconut, all-purpose flour and masa flour until mixture is no longer crumbly and starts to come together in a ball.

Step 2
2

Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

Step 3
3

Bake shortbread in a 300° oven until firm to touch and slightly darker brown, about 45 minutes. In a small bowl, mix granulated sugar and cinnamon; sprinkle over hot shortbread. Let cool 10 minutes.

Step 4
4

Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.

Step 5
5

Note: Nutritional analysis is per cookie.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 155Calories from Fat 49
% Daily Value *
Total Fat 8.4g13%

Saturated Fat 5.2g26%
Cholesterol 21mg8%
Sodium 86mg4%
Total Carbohydrate 19g7%

Dietary Fiber 0.6g3%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.