Scottish Shortbread

(from Lucianolinda’s recipe box)

dough keeps well in the refrigerator. Wrap in parchment paper and seal in plastic bag. So it’s easy to take out and bale as many as you need.

Source: Gracious Goodness: The Taste of Memphis by Elizabeth Hutchinson Redfeam

Categories: cookies

Ingredients

  • 1 cup PLUS 2 Tbsp. sugar
  • 2 cups butter, softened
  • 3 cups sifted all-purpose flour
  • 1 2/3 cups rice flour

Directions

  1. Heat oven to 275 degrees.
  2. Mix sugar and butter together with fingers. Gradually add flours, blending until mixture leaves hands clean.
  3. Shape in small pieces or long rolls, slice and prick tops with tines of a folk.
  4. Bake 35 to 40 minutes or until lightly browned.

  5. 4 to 5 dozen cookies

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