1 lb. butter (4 sticks)
6 oz. icing sugar (confectioners sugar) (1 1/2 cups)
2 oz. granulated sugar - 4 tablespoons (1/4 cup)
20 oz. flour (4 full cups)
4 oz. rice flour - 1/2 cup (level it off)

Cream butter & sugar. Add flour & rice flour mixed. Put in 9x9 tins (2). Use a flat spatula and press it down flat, and smooth it over well. Prick with a fork.

* Bake at 325 for a 1/2 hour and 300 for a 1/2 hour. ** Cut into fingers immediately.

Sprinkle with confectioners sugar using a shake tin. This gives a smooth effect. Leave in pan to cool. Put on tray then into tight fitting tin.

*** May bake at 325 for 25 minutes and 300 for 25 minutes, according to oven temperature or a little less. Different ovens vary in temperature.

This recipe is from my dad side of the family. This was from his dad and the dad before him.

Submitted by: Mary Pile