1 c. butter (no butter)
1/4 c. sugar
2 c. flour (scant)
1/4 c. rice flour

Cream butter until white; add sugar and continue to beat. Gradually add flour and rice flour. Turn onto floured board and knead lightly. Shape into two rounds. Mark edges with fork tines and prick top of round. Place on cookie sheet lined with wax paper. Bake at 325 degrees for 45 minutes.

May substitute 1 tablespoon farina.