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Chatelaine's classic shortbread




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1-1/2 cups ( 625 mL) unsalted butter, at room temperature
1/2 cup ( 125 mL) rice flour
3 cups ( 750 mL) cake and pastry flour
1/2 cup ( 125 mL) fruit powdered or icing sugar



Recipe



1. Place butter in a mixing bowl. Beat with a wooden spoon until very creamy. Using a fork, stir flours with sugar in a separate bowl until blended. Gradually beat flour mixture into butter until thoroughly combined. Do not overmix. Gather dough into a ball, flatten slightly and wrap in plastic. Refrigerate until firm enough to roll out, about 1 hour or up to several days.

2. When ready to bake, preheat oven to 300F (150C). Roll out dough to 1/4 inch (0.5 cm) thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake in centre of preheated 300F (150C) oven until a pale beige color and edges are just starting to turn golden, from 18 to 20 minutes. Leave on sheets 5 minutes. Using a metal spatula, remove cookies to a cooling rack. Shortbread will keep well in an airtight container at room temperature for several weeks.