1 lb. (2 cups) unsalted or sweet butter (do not use butter)
1 c. powdered sugar
4 c. sifted white flour OR 1 c. sifted rice flour and 3 c. sifted white flour

Cream butter and gradually add sugar. Blend well, but do not overwork it or let butter become oily. Gradually work in all flour. Refrigerate dough for about 30 minutes (not too much longer or it becomes unworkable and the taste starts to change). Preheat oven to 375°F. Roll out dough on lightly floured surface. For cookies, roll it 1/4 inch thick. For shortbread rounds, roll it 1/2 to 3/4 inch thick. Cut into desired shapes and place them on baking sheet.

For cookies, bake 375 for 5 minutes, then turn oven down to 300 and bake an additional 10-15 minutes, checking frequently. For shortbread rounds, bake 375 for 10 minutes, then turn oven down to 300 and bake an additional 45-60 minutes, checking frequently.

Rounds are done when the edges are nicely golden, but not browned. Cut into wedges while still warm.