Crisp Shortbread

• 1 stick (1/2 cup) lightly salted butter, softened
• 2/3 cup sifted confectioners' sugar (sift before measuring)
• 2 tablespoons rice flour*
• 3/4 cup plus 2 tablespoons all-purpose flour
• *available in Latino section of supermarkets and at natural foods stores

1. Preheat oven to 325F.
2. In a bowl with a fork blend together butter and confectioners' sugar until combined well.
3. Sift flour into butter mixture, tossing flours together lightly before combining with butter mixture and stir with fork until flours are incorporated.
4. (Dough will be crumbly.)
5. Press dough evenly onto bottom of a 9-inch metal pie plate.
6. With tines of fork decoratively mark edge of dough and with a butter knife score dough into 8 wedges.
7. Prick each wedge in several places with fork.
8. Bake shortbread in middle of oven 30 minutes.
9. Reduce temperature to 300F and continue to bake shortbread 15 minutes more, or until golden.
10. Cool shortbread in pie plate on a rack 5 minutes.
11. With a sharp knife cut shortbread into wedges and transfer wedges to rack to cool completely.
12. Shortbread keeps in an airtight container at room temperature 5 days.

butter, sugar, rice flour, flour

Taken from www.epicurious.com/recipes/food/views/crisp-shortbread-15807 (may not work)