Margie’s Scottish Shortbread
or rice flour if you can find it
Beat butter and sugar ‘til soft and creamy.
Add flour very slowly but don’t over beat.
Turn out on floured board and knead very lightly until smooth.
Roll ¼ – ½ in. thick, cut into bars.
Prick top of bars with a fork.
Refrigerate at LEAST one hour.
Bake in 375° for 5 minutes, turn down to 325° for 30 minutes until golden brown.
When removed from oven, immediately sprinkle with a little sugar.