Scotch Shortbread

Shortbread molds are fun to work with and are today considered collectibles.

• 1/2 cup confectioners sugar, sifted
• 8 ounces (2 sticks) butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup rice flour
• 1 teaspoon baking powder

METHOD

Preheat oven to 325°F.

Cream sugar and butter in large bowl.

Sift both flours and baking powder together. Blend with butter mixture.

Knead well.

Divide dough in two and roll into a greased 9x9 inch pan or a shortbread mold. Decorate edges with thumb and finger pinches. Prick all over with a fork.

Bake at 325°F for 35 to 40 minutes.

Remove from stove, and cut into squares while warm. Let cool until firm.

Yield: About 20 cookies.

recipe from www.inmamaskitchen.com

Contributor: Marge Vallazza for Mary Hernandez

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