Shortbread (Double Recipe) Recipe

• 1 pound butter (4 sticks)
• 6 ounce. icing sugar (confectioners sugar) (1 1/2 c.)
• 2 ounce. granulated sugar - 4 Tbsp. (1/4 c.)
• 20 ounce. flour (4 full c.)
• 4 ounce. rice flour - 1/2 c. (level it off)

1. Cream butter & sugar.
2. Add in flour & rice flour mixed.
3. Put in 9x9 tins (2).
4. Use a flat spatula and press it down flat, and smooth it over well.
5. Prick with a fork.
6. * Bake at 325 for a 1/2 hour and 300 for a 1/2 hour.
7. ** Cut into fingers immediately.
8. Sprinkle with confectioners sugar using a shake tin.
9. This gives a smooth effect.
10. Leave in pan to cold.
11. Put on tray then into tight fitting tin.
12. *** May bake at 325 for 25 min and 300 for 25 min, according to oven temperature or possibly a little less.
13. Different ovens vary in temperature.
14. This recipe is from my dad side of the family.
15. This was from his dad and the dad before him.

butter, icing sugar, sugar, flour, rice flour

Taken from cookeatshare.com/recipes/shortbread-double-recipe-4417 (may not work)