Brown Sugar Masa Shortbread with Anise Glaze
- 1 cup butter (2 sticks), softened
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon vanilla extract
- 1 cup corn masa flour
- 1 cup Pillsbury BEST™ All Purpose Flour
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup powdered sugar
- 1/8 to 1/4 teaspoons anise extract
- 2 to 3 teaspoons milk
HEAT oven to 375°F.
For Cookie Dough: BEAT softened butter and brown sugar in medium mixing bowl, with an electric mixer, until light and fluffy. Add vanilla extract. Mixing on low speed, slowly blend in masa and wheat flour. Cover and chill dough for 30 minutes.
SPRAY cookie sheet with cooking spray. Shape dough into 1-inch balls and place 2 inches apart on prepared cookie sheet. Flatten slightly so balls are about 1 1/2-inches high. Bake 10 to 12 minutes or until edges are golden. Cool for 3 minutes, and then remove from pan to cooling rack. Cool completely.
For Glaze: COMBINE powdered sugar, anise extract and milk in a small bowl. Drizzle cooled cookies with glaze.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 cookie), Calories 90 (Calories from Fat 45), Total Fat 5g (Saturated Fat 3.5g, Trans Fat 0g), Cholesterol 15mg, Sodium 40mg, Total Carbohydrate 10g (Dietary Fiber 1g, Sugars 5g), Protein 1g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 2%.
*Percent Daily Values are based on a 2,000 calorie diet.