Scottish Shortbread

1 lb. butter, softened

4 cups flour

1 cup powdered sugar *

1 cup flour

½ cup rice flour

1/8 tsp. salt, optional**

Preheat oven to 300°.

Cream the butter and sugar together. Gradually add rice flour. Gradually add three to four cups of flour. Place ¼ cup of flour on board and knead into the dough. Repeat with remaining portion ¼ cup at a time until dough is no longer grainy and sticks together. May not need all of the flour.

Cut the dough in half and roll out (pat out) on wax paper to fit a 9” round cake pan. Slip the dough, wax paper and all into the cake pan and pat it to fit the pan evenly. Flute around the edge. Prick liberally (about 1” apart) with a fork right through to the bottom of the dough. Repeat with second half of dough. Bake for 15 minutes. Turn oven down to 275° and bake 1 hour more. Shortbread should be an even light tan when done. Cut into pieces while still hot.

Notes: Recipe with some modifications is from Great-Aunt Kitty (Katherine Dewar Erkskine)

* To powder sugar, place granulated sugar in blender and blend. You can use superfine sugar and cream longer.

** Add if using unsalted butter.