3 - 3 1/4 cups plain flour
1 1/2 cups rice flour
1 lb. butter (softened at room temp.) ONLY BUTTER!
1 cup sugar
Cream together the butter and sugar. Add flour a cup at a time and mix in. (It may become necessary to use your hands to knead in the last of it.) Knead all together a few times until dough easily leaves sides of bowl. Roll out a chunk at a time on a lightly floured board to 1/2 inch thick and cut with sharp cookie cutter. (I use a round fluted-edge one.)
Bake on tray about 1 inch apart for approximately 20 minutes at 350 degrees. Cool on wire rack. (Carefully - shortbread cookies are fragile at this stage.)
Store in a tightly sealed tin. They actually improve as they age. Makes about 5 dozen.
HINTS: If you want rectangular "fingers", use a cook cutter or fill whole jelly-roll pan and roll smooth; cut into rectangles while warm. (I have found that trying to bake slices results in weird-looking collapsed shapes.) I use a wooden spoon throughout.
Royal Arms member Pam Atwell
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