Cookie swap: Lauren's Scottish shortbread recipe
- 1 cup white sugar
- 2 cups butter, softened
- 1 cup white rice flour
- 3-1/2 cups all-purpose flour
- 2 tablespoons white sugar
1 Preheat oven to 350 degrees F. In a medium bowl, cream butter and 1 cup of sugar until fluffy (I just use my hands to mix it together). Gradually add the flour and rice flour.
2 Press mixture into a 10x15 inch baking sheet Score into bars and prick with a fork. Take the 2 tbsp of sugar and sprinkle over the top.
3 Bake for 30 minutes in the preheated oven, or until golden brown. Cut along scored lines into bars while still warm. Cool before serving.