1 c Butter;softened 1/4 c Sugar, granulated
1 2/3 c Flour;all purpose 1/4 c Brown sugar;packed
1/3 c Rice flour
Grease 8″ round cake pan. Line bottom with wax paper.
In bowl, cream butter until fluffy. Mix in all purpose and rice
flours, and white and brown sugar with electric beater until dough is
crumbly but clumps together when pressed. Pat evenly into prepared
pan.
Bake in preheated 352F oven 45 minutes. Remove from oven briefly,
with sharp knife, score into 12 wedges, cutting about halfway through
dough. Price decoratively with fork. Return to oven; bake about 15
minutes longer or until just lightly browned at edges. Cool in pan on
rack 30 minutes. Loosen sides;invert again on cooling rack so cookie
is right side up. Cool completely.
MAKES: 12 large wedges
Yields
1 servings