Scottish Shortbread

A friend of my husband’s gave us this recipe. It works well and is delicious.

2 cups flour
2 sticks (1/2 lb.) butter
1/4 cup rice flour
1/2 cup superfine (bar) sugar

Lay out all ingredients on table with butter on top. Allow to soften for 15 minutes. Work with hands until dough is like putty. Roll out about 12 at a time about 1/2″ thick. Cut in desired shapes (need deep cookie cutters, about 2″ across) and prick with fork.

Bake on ungreased cookie sheets in 325˚ oven for about 20-25 minutes. Remove when just turning brown on edges, and allow to cool briefly on cookie sheets. They will brown up.

Note: Shortbread should only be made in cold weather, as the butter softens too fast in warm weather, making cookies tough.

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