Shortbread

1 lb. butter
2 c. superfine sugar
2 c. rice flour
2 c. flour

Cream butter & sugar together, mix in flours well. Turn dough out onto a baking sheet or press into a baking dish, 3/4” to 1/2” thick. Prick with fork. Chill at least 30 min. Bake in moderate oven (375ºF) for 5 min., reduce heat to 300ºF and bake for ~40 min. until pale golden brown. Cut into small pieces.

Recipe courtesy Mrs. Grant-Alexander of Charleston, SC, via First (Scots) Presbyterian Church bulletin [simplified version published in bulletin, full version recorded by Col. Thomas C. Evans, PhD, PE, after church, Sept. 1979]