Recipe by Dinners for a Year and Beyond
makes 32 cookies
2 cups flour
1/4 cup rice flour such as Bob's Red Mill White Rice Flour *
1/4 cup sugar plus more for sprinkling on top
1 cup butter, melted and cooled

Preheat oven to 350 degrees. Line the bottom of a 8 x 8 inch baking pan with parchment paper. Set aside.

Combine the flour, rice flour and sugar. Stir in the melted butter. Add a little more flour if needed for the dough to be a firm consistency. Press into prepared pan to a thickness of about 1 inch.

Bake for about 40 - 45 minutes or until the shortbread is evenly golden brown. Cut immediately into cookie sticks and sprinkle generously with the extra sugar. Cool completely before removing from pan.
* note - rice flour can be made by grinding white flour in a clean coffee grinder