Scots Shortbread
Ingredients
1 pound butter
1 cup granulated sugar
1 cup rice flour
4 cups all-purpose flour
Method
Mix butter with sugar until smooth and creamy. Add rice flour and mix. Work in all-purpose flour with hands. Form into small walnut-sized balls, put on cookie sheets, press with cookie stamp, and bake at 325° F. till golden brown.
From: Old newspaper clipping, no date, from Eleanor’s files.
Note from Rycraft: We have not yet tested this
recipe using cookie stamps. If you do, please let us know your
results .
