These cookies use rice flour for a different twist on the traditional shortbread cookie.
Original recipe makes 48 cookies
Ingredients
1 cup white sugar
2 cups butter, softened
3 1/2 cups all-purpose flour
1 cup white rice flour
2 tablespoons white sugar
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and 1 cup of sugar until very fluffy. Gradually add the flour and rice flour. As the dough gets stiffer, turn it out onto a well floured surface, and knead it until smooth.
- Press dough into a 10×15 inch jellyroll pan, score into bars and prick with a fork. Sprinkle remaining sugar over the top, and bake for 30 to 35 minutes in the preheated oven, until golden brown. Cut along scored lines into bars while still warm. Cool before serving.
Nutrition
Calories: 262 kcal
Carbohydrates: 28.6 g
Cholesterol: 41 mg
Fat: 15.6 g
Fiber: 0.7 g
Protein: 2.4 g
Sodium: 109 mg
