Shortbread Cookies

• 1 pound (4 sticks) butter, room temperature
• 1 cup superfine or baker's sugar
• 3.5 cups all-purpose flour
• .5 cup sweet rice flour (can be found in oriental section of supermarket)
• Coarse colored sugar as needed

1. 1. In a standing mixer with dough blade, cream butter and sugar together.
2. 2. Add flours and mix until well incorporated.
3. 3. Divide dough into quarters. Knead each quarter and flatten between two sheets of waxed paper or thick plastic wrap.
4. 4. Roll dough to 1/4" thick (note, the dough is very soft and I highly recommend using guides (little rubberband thingies that fit over a rolling pin)).
5. 5. Chill until firm.
6. 6. Cut into desired shape, place on cookie sheet and sprinkle with coarse sugar or non-pareils.
7. 7. Chill until firm.
8. Recipe can be made to this point and kept in refrigerator, covered, for two days.
9. 8. Preheat oven to 300
10. 9. Bake chilled cookies for 20-35 minutes being careful NOT to brown.
11. 10. Transfer to wire rack to cool. Store in airtight container up to one week.

butter, sugar, allpurpose, sweet rice flour, colored sugar

Taken from www.epicurious.com/recipes/member/views/shortbread-cookies-1212806 (may not work)