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Brown Sugar Masa Shortbread

James Carrier
Yield 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.

Ingredients

  • 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

Nutrition Information

  • calories 155
  • caloriesfromfat 49 %
  • protein 1.1 g
  • fat 8.4 g
  • satfat 5.2 g
  • carbohydrate 19 g
  • fiber 0.6 g
  • sodium 86 mg
  • cholesterol 21 mg

How to Make It

  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.

  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.

  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.

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

  5. Note: Nutritional analysis is per cookie.