Brown Sugar Masa Shortbread with Anise Glaze

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• Dough
• 1 cup butter, 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
• Glaze
• 1/2 cup powdered sugar
• 1/8 teaspoon anise extract
• 2 teaspoons milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Beat the softened butter and dark brown sugar in a bowl for about 2 minutes until light and fluffy, then beat in the vanilla extract.

2. Stir in the corn masa flour and the Pillsbury BEST All Purpose Flour until a soft dough forms.

3. Pat the dough into a disk, wrap it, and chill for about 30 minutes until firm enough to roll.

4. Heat the oven to 350°F (175°C). Lightly coat a baking sheet with Crisco No-Stick Cooking Spray.

5. Roll the dough about 1/4 inch (6 mm) thick on a lightly floured surface and cut into rounds or shapes. Place them about 1 inch apart on the sheet.

6. Bake for 10 to 12 minutes until the edges are firm and the bottoms are lightly golden. Cool on the sheet for 5 minutes, then move to a rack to cool completely.

7. Whisk the powdered sugar, anise extract and milk until smooth. Add a few drops more milk only if the glaze is too thick to drizzle.

8. Drizzle or brush the glaze over the cooled cookies and let it set for about 20 minutes before serving.