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<blockquote data-quote="moreluck" data-source="post: 761110" data-attributes="member: 1246"><a href="http://www.bigoven.com/183653-Classic-Shortbread-Cookies-recipe.html" target="_blank">Classic Shortbread Cookies</a>&nbsp;&nbsp;Ingredients:&nbsp;1 cup Unsalted butter; at room temperature1/2 cup Sugar1 teaspoon Vanilla1/2 cup Rice Flour1 1/2 cups All purpose flour&nbsp;Instructions:1. HEAT oven to 300?friend&nbsp;2. CREAM butter using wooden spoon. Gradually add sugar and Vanilla, beating until light and fluffy. Gradually beat in Rice Flour and all purpose flour until mixture becomes too stiff to work with a spoon.&nbsp;3. TURN onto floured board and knead lightly, drawing in flour until dough begins to crack. Form into ball, cover and refrigerate 30 minutes. Roll dough on lightly floured surface to 1/4 inch (6 mm) thickness. Cut with a 2-inch (5 center manager) cookie cutter and place onto ungreased baking sheets.&nbsp;4. BAKE one baking sheet at a time 15 to 18 minutes. Cool 5 minutes on baking sheet. Remove cookies to cooling racks to cool completely.Tip: - The best texture comes from mixing the dough with a wooden spoon</blockquote>

[QUOTE="moreluck, post: 761110, member: 1246"] [B][URL="http://www.bigoven.com/183653-Classic-Shortbread-Cookies-recipe.html"]Classic Shortbread Cookies[/URL][/B] Ingredients: 1 cup Unsalted butter; at room temperature 1/2 cup Sugar 1 teaspoon Vanilla 1/2 cup Rice Flour 1 1/2 cups All purpose flour Instructions: 1. HEAT oven to 300?friend 2. CREAM butter using wooden spoon. Gradually add sugar and Vanilla, beating until light and fluffy. Gradually beat in Rice Flour and all purpose flour until mixture becomes too stiff to work with a spoon. 3. TURN onto floured board and knead lightly, drawing in flour until dough begins to crack. Form into ball, cover and refrigerate 30 minutes. Roll dough on lightly floured surface to 1/4 inch (6 mm) thickness. Cut with a 2-inch (5 center manager) cookie cutter and place onto ungreased baking sheets. 4. BAKE one baking sheet at a time 15 to 18 minutes. Cool 5 minutes on baking sheet. Remove cookies to cooling racks to cool completely. Tip: - The best texture comes from mixing the dough with a wooden spoon [/QUOTE]

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