Auntie Ivy's* Rice Flour Shortbread

I always loved the unusual texture of my Aunt Ivy’s Christmas Shortbread. I finally
discovered her secret ingredient—rice flour. These are dry and not too sweet.

• 2 CUPS ALL-PURPOSE FLOUR
• 1 CUP RICE FLOUR (WHITE OR BROWN—available at health food stores)
• 1/2 CUP SUGAR
• 1 CUP (2 CUBES) UNSALTED BUTTER

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Mix together the flours and sugar. Slice the butter into the dry ingredients and work in with your hands, kneading dough well (mixture will be too crumbly if not kneaded enough).
Shape the dough into a flat cake and flute the edges; prick all over with the tines of a fork*. Place on lightly greased cookie sheet and bake at 325 degrees for 40-50 minutes, or until lightly browned.

*If preferred, flatten dough, prick with tines of fork, and cut into squares or other desired shapes. Baking time may be less; watch cookies carefully to ensure they don't burn.

*Auntie Ivy was an artist and musician who made her living as a jazz pianist. She traveled widely (even spent some time with the circus) and was always ready for action. As a child I was totally in awe of her wigs, makeup, and gaudy costume jewelry. When elderly she lived in a mobile home park "full of biddies", where she was sometimes unpopular because of the organ, piano, full drum kit, etc. that filled her living room for her frequent jam sessions. I miss her.