Scottish Shortbread

1/2 cup powdered sugar
1/3 cup white rice flour
2 cups all-purpose flour
1 cup unsalted butter, at room temperature

Combine dry ingredients and sift over butter. Cut in butter until completely incorporated. Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 disks and wrap with plastic wrap. Chill one hour. Preheat oven to 350 F. Knead dough to soften a bit then roll 1/4-inch thick and cut into rectangles about 3/4 inch x 2-1/2 inches. Prick each rectangle several times with the tines of a fork. Bake for 5 minutes on ungreased cookie sheet. Allow to cool for 1 minute on baking sheet then remove to wire racks to cool.


Makes about 48