1 lb. sweet butter (2 c.)
1 c. powdered sugar (granulated is ok)
3 c. sifted flour
1 c. rice flour (if you can't get rice flour, use 4 c. of all-purpose total)

Cream the butter and add sugar gradually. Blend well, but don't overwork it or let the butter become oily. Gradually work in the flour. (I have found that 3/4 cup of cornstarch make an excellent substitute for the 1 cup of rice flour.)

Turn dough out on a lightly floured board to pat out. (If you use part confectioners' sugar and part flour to "flour" your board, you get better results.) For a traditional look, pat the dough into two circles, about 3/4 inch thick. Pinch edges and prick all over with a fork. Now, if the day, or the kitchen has been warm, put the shortbread in the refrigerator or freezer for 1/2 hour.

Set oven to 375 degrees. Bake shortbread for 5 minutes. Now lower the temperature to 300 degrees and continue baking for 45 to 60 minutes. When done, shortbread should be golden, not browned at all. Cut into wedges while still warm. Makes about 32.