Ingredients:

1 cup butter
1/2 cup fruit sugar
1 1/4 cup sifted flour
3/4 cup rice flour

Directions:

  • Place butter in large bowl and soften it with hands until it is creamy. Add fruit sugar gradually, working it in with hands.
  • Combine flour and rice flour, add to butter mixture. Mix well until all ingredients are blended.
  • Cover bowl and refrigerate for one hour.
  • Use palms of hands to pat dough out to a 1/4 inch thickness on a lightly floured board.
  • Cut with 2″ round cookie cutter. Arrange rounds of dough on ungreased baking sheet. Prick each one several times with fork dipped in flour.
  • Bake in a slow oven (325°F) for 30 minutes.
  • Remove from baking sheet and cool on wire rack.

Yield: Makes 32 pieces of shortbread

Date Added: Nov 28, 2007