Ingredients for 12
1 cup (1/2 lb) butter, softened
1/2 cup + 1 Tablespoon sugar
1 1/2 cup all-purpose flour
1/2 cup white rice flour (or more all-purpose)
Look for rice flour in health food stores if not available in your grocery store.
In a food processor or large mixing bowl, whirl or beat butter with the larger amount of sugar until smooth. Gradually add all-purpose and rice flour until well combined. Spread in a 9 x 13 inch baking dish.
Bake in a 275 degree oven until pale golden, 55-65 minutes. Place on wire rack and let cool for 10 minutes. Sprinkle lightly with 1 Tablespoon sugar, then cut into 24 bars. Let cool completely. Serve, store in airtight container up to 3 days or freeze.
I no longer remember which magazine I ripped these pages from that include the whole St. Patrick’s Day Dinner but this shortbread was actually called ‘Elaine’s Shortbread’ and the article was written by Elaine Johnson. (I was probably a Sunset Magazine from the 80’s or possibly Glamour)