Brown Sugar Masa Shortbread

• 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 300u0b0 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.

coconut, butter, brown sugar, vanilla, flour, flour, granulated sugar, ground cinnamon

Taken from www.myrecipes.com/recipe/brown-sugar-masa-shortbread (may not work)