Instructions: Preheat oven to 350F, and get out two 8-inch pie pans or cake tins.

Combine the butter, sugar and vanilla in a bowl or a food processor, and beat until smooth. Stir and toss together the four, masa harina, ginger, and salt. Add to the butter mixture and beat until you have a smooth, cohesive dough.

Divide the dough in half and pat it evenly into the pans. Bake for about 20 minutes, or until barely browned around the edges (it should not color too much at all). Let cool in the pans for 10 minutes, cutting shortbread in each pan into 12 wedges while still war, then transfer the cookies to racks to cool completely.

Makes 24 cookies.

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