Brown Sugar Masa Shortbread

Ingredients

• 1 cup firmly brown sugar packed
• 0.5 lb butter at room temperature
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 1 cup dehydrated masa flour (corn tortilla flour; see notes)
• 0.5 cup coconut or dried shredded sweetened
• 1 teaspoon vanilla 

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• hand mixer

Directions

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.
4. Let cool 10 minutes.
5. Remove pan rims from warm shortbread.
6. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.