I've made Shortbread every year since I was in college! Here it is: FOOLPROOF Shortbread!
1 lb (4 sticks) unsalted butter, softened
1 c. sugar
3 c. flour
1 c. Asian Rice Flour (find it in most grocery stores in Asian section in a box)
Beat together butter and sugar for 3 minutes.
Stir together the 2 flours in another bowl, and add to butter mixture a third at a time.
Beat well. Press dough into a jelly roll pan with your hands.
Smooth out dough with a spatula.
Using a fork, make lines down the pan. Then go the other direction.
Prick with a fork all over the pan. Bake at 350 for 25-30 minutes. After 10 minutes, cut into squares, then finish cooling in pan. May be frozen for months!
They are great just the way they are...
OR they are wonderful spread with lemon curd, then sprinkled with coconut and sliced almonds! (Cool cookies completely before topping with lemon curd and cutting into squares. They are harder to cut than plain ones, but worth it)
Brad's Favorite: Dipped in melted chocolate and sprinkled with toffee chips!