I have been fortunate enough to visit Scotland several times. I even served as my husband’s almost native guide there on our honeymoon.  One of the many things I look forward to is the shortbread. It’s a good thing I don’t make these often because I’d be as big as a house. Oh my goodness, I’m feeling some baking coming on!

• 1 pound Sweet Butter
• 1 cup Powdered Sugar
• 3 cups shifted All Purpose Flour
• 1 cup White Rice Flour

Cream butter and suagr together. Gradually add flour and mix in a stand mixer.  Roll out on a floured surface to 3/4 inch thick. Using a biscuit cutter or a small juice glass, cut out circles.  Place on a greased cookie sheet and chill inthe fridge for 30 minutes. 

Preheat oven to 375 F.  Place cookie sheet in oven and bake for 5 minutes. Reduce oven heat to 300 F and bake for 45 to 60 minutes, depending on your oven, until teh cookies are golden.  Serve with tea, coffee, table cream or clotted cream.