CRISP SHORTBREAD

Crisp Shortbread image

Provided by Cherie Perkins Raglin

Yield Makes 8 wedges

Number Of Ingredients 5

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1 stick (1/2 cup) lightly salted butter, softened
2/3 cup sifted confectioners' sugar (sift before measuring)
2 tablespoons rice flour*
3/4 cup plus 2 tablespoons all-purpose flour
*available in Latino section of supermarkets and at natural foods stores

Steps:

Preheat oven to 325°F.
In a bowl with a fork blend together butter and confectioners' sugar until combined well. Sift flour into butter mixture, tossing flours together lightly before combining with butter mixture and stir with fork until flours are incorporated. (Dough will be crumbly.) Press dough evenly onto bottom of a 9-inch metal pie plate.
With tines of fork decoratively mark edge of dough and with a butter knife score dough into 8 wedges. Prick each wedge in several places with fork. Bake shortbread in middle of oven 30 minutes.
Reduce temperature to 300°F and continue to bake shortbread 15 minutes more, or until golden.
Cool shortbread in pie plate on a rack 5 minutes. With a sharp knife cut shortbread into wedges and transfer wedges to rack to cool completely. Shortbread keeps in an airtight container at room temperature 5 days.