Ingredients

2 cups flour
1/2 cup fine sugar
OR 1/4 cup honey

1/3 cup rice flour
1/2 lb butter

Shortbread Cookies

Cream sugar, butter and rice flour until quite soft and not grainy. Add the flour and mix until it holds together. (use hands if necessary) Seperate into three equal parts. Place brown paper on cookie sheet. Take each third and press into a 6 inch round about 1/4 inch thick. Prick with fork all over and clear through dough. Chill until set in refrigerator. Before putting in refrigerator mark indentions as to number of slices. (8 or 12 ok)

Bake at low temperature 300 - 325° for 40 - 45 minutes. Bake until edges are brown. Do not overbake as it destroys the flavor. When take from oven, cut the slices or wedges through. Let stand in cookie sheet until cold. Then seperate wedges and store.