Ingredients:
- 1 cup sweet butter (softened)
- 1 cup sugar
- 1 1/2 cup white flour
- 1/2 cup white rice flour
Instructions:
- Preheat oven to 300 degrees
- Cream butter and sugar
- Mix in flours
- Pat out into rectangle 1/4″ thick (The heat of your hand helps the short dough stick together. I finish with a rolling pin.)
- Place on cookie sheet or press into short bread mold that has been sprayed with cooking oil.
- Prick all over with a fork
- Put into oven
- Bake until the edges are golden (45-60 minutes). Keep checking. (If you under bake it the center will be greasy and soft.)
- Allow to cool before cutting or turning our of mold.
Comments:
This recipe is provided courtesy of Helen Day Stewart, Davinia Stewart Findlay, Elizabeth Findlay Degen and Mary Stewart Degen Barber.