Scotch Shortbread I

This recipe uses rice flour.

Original recipe makes 4 dozen

Ingredients

1 cup unsalted butter
1/2 cup confectioners’ sugar
1/3 cup white rice flour
2 cups all-purpose flour

Directions

  1. Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
  2. Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with plastic wrap. Chill one hour.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Knead dough to soften a bit then roll 1/4 inch thick and cut with a cookie cutter. Bake for 5 minutes on ungreased cookie sheet.

Nutrition

Calories: 123 kcal
Carbohydrates: 12.2 g
Cholesterol: 20 mg
Fat: 7.8 g
Fiber: 0.3 g
Protein: 1.3 g
Sodium: 1 mg

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