Scottish Shortbread - cooking recipe

Ingredients

3 cups white flour
1 cup rice flour
1 cup fine sugar (berry, AKA bar sugar, extra finely ground granulated sugar)
1 lb butter (at room temperature)

Preparation

Sift dry ingredients together.
Cut butter into dry ingredients with pastry blender.
(you can work the dough with your fingers until it becomes soft and pliable like smooth pastry) Divide dough into two balls.
Roll out on floured counter to 3/8 thickness.
Cut into Christmas shapes or rounds.
Prick with a fork.
Place on lightly greased cookie sheet.
Bake at 325 for 20 to 25 minutes.
The cookies will be light in color.