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Dessert, Christmas

Christmas 2013 Cookies

1 lb sweet butter
1 cup powdered sugar
3 cups sifted flour
1 cupe rice flour

Cream the butter, add sugar gradually. Blend well, but don't overwork it or let the butter become oily. Gradually work in the flour. Turn the dough out on a lightly floured board to pat out. (use a conf sugar/flour mix to flour your board for best results). For a traditional look, pat the dough into 2 circles about 3/4 inch thick. Pinch the edges and prick all over with a fork. Place on a baking sheet. Chill (fridge or freezer for 30 minutes). Set oven to 375. Bake for 5 minutes, then lower the temp to 300 and cont for 45-60 minutes. When done, the shortbread should be golden, but not brown at all. Cut in wedges while warm.
You can make small rounds if you want, roll the dough to 1/4-1/2 and cut into 1 1/2 inch round.

Excellent