Scottish Shortbread

Modified from Taste of Home

1 pound butter, softened

1 1/4 cups sugar (they said superfine, I just used regular)

3 2/3 cups flour

1 1/3 cups white rice flour

Preheat oven to 300. Cream butter and sugar until light and fluffy, like 5-7 minutes (and I did do it quite awhile). Combine flours, gradually beat into creamed mixture. Press dough into ungreased 13 by 9 inch baking pan. Price with a fork.

Bake until light brown, 45-50 minutes (mine took a little longer). Cut into bars while warm. Cool completely on wire rack (I had to cool it for awhile before I de-panned or it was falling apart). It held together well once it cooled.

Makes about 4 dozen.