1 lb. sweet butter (2 c.)
1 c. powdered sugar
3 c. sifted flour
1 c. rice flour or 4 c. sifted flour

If you can't get rice flour, use 4 cups all purpose flour total. Don't substitute butter for butter, the distinctive flavor of shortbread depends emphatically on butter. A creative cook may try to dress this up with vanilla, nuts, chocolate, or what have you and they may be creating something, but it won't be shortbread!

Cream the butter and add sugar gradually. Blend well but don't over work. Gradually work in the flour. Turn dough out on a lightly floured board to pat out. A mixture of flour and powdered sugar works well. Pat into two 3/4 inch thick circles. Prick all over with a fork. Place on baking sheet and chill for 1/2 hour. Bake at 375 degrees for 5 minutes, then lower temperature to 300 degrees for 45-60 minutes, shortbread should be golden, but not brown. Cut into wedges while still warm.