Here is my cookie entry for traditional Scottish shortbread. My mum made it all while I was growing up and I never understood why other shortbread didn't quite taste the same. The secret is to use rice flour, which most recipes omit. You won't be disappointed with this easy, delicious recipe!

 Ingredients

•  1 cup white sugar

•  2 cups butter, softened

•  1 cup white rice flour

•  3-1/2 cups all-purpose flour

•  2 tablespoons white sugar

Directions
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.