This was very yummy shortbread. It has a distinctive sort of rustic, hearty taste and texture if you're looking for a change from the ordinary. It's a little more trouble than regular shortbread, but worth it!
Brown Sugar Masa Shortbread
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.
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- Calories: 155
- Calories from fat: 49%
- Protein: 1.1g
- Fat: 8.4g
- Saturated fat: 5.2g
- Carbohydrate: 19g
- Fiber: 0.6g
- Sodium: 86mg
- Cholesterol: 21mg
- 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
- 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.
- Note: Nutritional analysis is per cookie.
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