My friend Sheila Jeppersen lives nearby and is in several clubs with me. She is a Scot, born and raised in Scotland. This is her favorite shortbread recipe.
Sheila's Scottish Shortbread
1 lb sweet butter
1 c powdered sugar
1 c rice flour (or may use 1 c cornstarch)
3 c sifted white flour
1. Cream butter and sugar.
2. Work in flour, a bit at a time.
3. Lightly flour a baking sheet.
4. Roll or pat out dough on the sheet to 1/2 inch thickness.
5. Score cutting lines with a paring knife and prick all over with a fork.
6. Refrigerate for one hour, or put in the freezer for a half hour.
7. Bake at 375 for 5 minutes, then at 300 for 45-60 minutes.
8. Cut into bars while still warm. Allow to cool in pan.
