2 c Flour
=AB c powdered sugar
1/3 c Rice flour or cornstarch
=AB tsp salt
1 c (2 sticks) unsalted butter;
-room temp
Sift flour, powdered sugar, rice flour and salt. Place butter in large
bowl. Sift flour mixture over utter. Mix until butter and flour are
completely incorporated. Transfer dough to lightly floured surface and
knead until very soft, about 5 minutes. Roll dough into cylinder. Cover
tightly with plastic wrap and refrigerate 1 hour.
Preheat oven to 350. Knead dough on lightly floured surface 2 minutes. Roll
dough out to rectangle 1/4-inch thick. Cut into 24 circles using 2-inch
cookie cutter or glass. Transfer to baking sheets. Bake cookies until
lightly golden around edges, about 20 minutes. Cool on racks.
Cooking with
Yields
24 Servings