Grandma Jessie Bell's Scotch Shortbread

Course : Breads
Serves: 72
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1 pound butter -- softened
1 cup superfine sugar
3 cups flour
1 cup white rice flower
1 Cup powdered sugar

Preparation / Directions:

Work the butter with an electric mixer until it is smooth and creamy. Then gradually work in the sugar, creaming thoroughly. Sift in the flours a little at a time, mixing in quickly. Lightly dust two sheets of wax paper with powdered sugar. Roll out one-third of the dough between the two sheets until it is 1/2 to 3/4 inch thick. Cut dough with a deep cookie cutter. (I use one with fluted edges that measures 1-5/6 inch on the cutting edge.) Place cookies in an ungreased cookie sheet. Prick several times with a fine-tined fork all the way through. Bake in a preheated oven at 325 degrees for 5 minutes, then at 300 degrees for 15 to 20 minutes. Makes: 6 dozen small cookies.


Nutritional Information:

64 Calories (kcal); 5g Total Fat; (71% calories from fat); 1g Protein; 4g Carbohydrate; 14mg Cholesterol; 52mg Sodium

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