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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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 24 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

155 calories; calories from fat 49%; protein 1.1g; fat 8.4g; saturated fat 5.2g; carbohydrates 19g; fiber 0.6g; sodium 86mg; cholesterol 21mg.
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