1 c. butter
2 1/2 c. flour
1/2 c. sugar
2 tbsp. rice flour

Rub butter into flour and rice flour until a handful pressed together holds its shape. Add sugar. Spoon into a flat pan and press down, smoothing out with the back of a spoon. Prick with a fork. Bake at 400 degrees until just beginning to color.

Turn heat down to 300 degrees and bake for another 20-25 minutes. Sprinkle top with fine sugar and cut into fingers. If the dough is too crumbly, add milk or cream, a tablespoonful at a time, until it holds together. Some people make it quite thick, but I prefer it about 1/4-inch.

For Petticoat Tails, add an egg to the recipe and make shortbread cakes in 8-inch round cake pans. Press flat; prick all over and flute edges or crimp with a fork. Bake as for Shortbread Fingers. Cut in wedges.