Paddy’s Mother’s Shortbread by PaddyL

[BakerAunt]

Paddy's Mother's Shortbread
Submitted by PaddyL on March 04, 2009 at 4:25 pm

1 lb. salted butter (MUST BE SALTED)
2/3 cup fine granulated sugar (We use fruit sugar.)
1/3 cup rice flour
3-1/2 cups all-purpose flour

Cream the butter and sugar (I've also used regular granulated sugar when I ran out of fruit sugar.). Add the rice flour, and the all-purpose flour. I usually start this in the KitchenAid, then switch to my hands and knead and squeeze the mixture till it's really well mixed.

Preheat the oven to 325F. Roll into balls, and either flatten with a cookie stamp dipped in sugar, or make criss-cross marks with a fork and sprinkle with sugar. Put on ungreased, or parchment-lined cookie sheets and bake about 10 minutes, depending on how large or small you've made them. They brown a bit around the edges.

Cool on wire racks, then store in an airtight container. They keep beautifully and actually get better with age, if you can keep them hidden long enough.

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