Scotch Shortbread

1 lb. butter, room temperature

1 c. superfine sugar

½ c. rice flour

4 c. sifted flour

1 c. sifted flour (for board)

Preheat oven to 300°.

Cream butter and sugar. Gradually add rice flour. Add four cups regular flour gradually. If the dough becomes too stiff, mix well in mixer and add remaining flour by hand. Pat ½ cup of the flour on the board and knead into the dough. Repeat with remaining portion. Cut the dough in half and roll out to fit in 9” cake pan. Slip the dough, wax paper and all, into cake pan. Flute around the edge and prick liberally about one inch apart with a fork right through to the bottom of the dough. Bake in 300° oven for 15 minutes, turn oven down to 275° and bake one hour or more. Dough should be evenly light tan when done. Cut into pieces while hot.