SCOTCH SHORTBREAD from grandma marge lethin

 

2 CUPS FLOUR

1/2 CUP SUGAR

1/2 CUP RICE FLOUR (white rice flour if available but brown rice flour works as well)

1 CUP FRESH BUTTER

Preheat oven to 325 degrees F.

Sift both flours and sugar together. Cut butter into small pieces and work into the flour and sugar mixture. Work dough with hands until dough can stick together (do not overwork). Pat out dough to 1/4  inch thickness and cut into rounds and carefully move to parchment lined cookie sheet. Bake at 325 degrees F. for 15 minutes. Options: make 2, 1/4” rounds, score and bake for 20 minutes; also can be sprinkled with sugar prior to baking.