International Recipes - Scots Shortbread (Rice Flour)
Scots Shortbread

1 pound butter
1 cup granulated sugar
1 cup rice flour
4 cups all-purpose flour


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 .