Brazilian corn cookie ブラジル風コーンクッキー

Some time ago my wife got corn flour  (instead of cornmeal) for one of her baking projects. I assume that "cornflour" is just more finely milled than "cornmeal". In any case, the one she got was called "Bob's Red Mill" brand. Since she had much more corn flour that she needed for the original project and the package had a recipe for "Brazilian Corn Cookies", she made this cookie.

Ingredients:
1 cup Corn Flour (Bob's red Mill)
1/2 cup White Rice Flour (Bob's red Mill, which is different from Japanese varieties)
1/2 cup Corn Starch 
1 tsp Baking Powder
1/2 cup Shredded Coconut 

1/2 cup Sugar

1 Egg

1/2 cup Unsalted Butter


Instructions:
Mix dry ingredients together; set aside.
In a separate bowl, cream together the butter, egg and sugar.
Add the dry ingredients and blend until smooth.
Make 1 ½ inch balls with the dough and place on greased baking sheet.
Flatten the balls gently with the palm of your hand.
Bake at 350°F for 12 minutes, or until golden brown.

This is a gluten free cookie. It is a bit on dry side and very crumbly in texture but has a nice corn flavor. (Accompanying liquid is recommended to prevent choking on the crumb dust). My wife asked a Brazilian acquaintance about this (supposed ?) Brazilian cookie but she did not know anything about it?!