Shortbread

In order to make the recipe thick enough to roll it out and use cookie cutters, I increased the all-purpose flour to 3 cups. Also, I live in a high altitude area (above 4,000 feet) and increased the baking temperature to 335 baking the cookies for 20 to 25 minutes. I also highly recommend a stand mixer or get the flour started with the hand mixer and finish mixing with your hands. The added flour makes it difficult to mix with a hand mixer. I took the cookies to work and everyone loved them and a few asked for the recipe.

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This is the recipe I have been using for years. Everyone asks for shortbread from me for their Christmas gifts. Because this is a very old recipe it is for hand mixing. If you use a stand mixer you will have to add more flour (about 1 cup), then I am able to roll them out & cut into shapes. The rice flour is the difference!

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Way too much butter! I baked a half recipe and for over 45 minutes and they would not brown or harden. I ended up with some nice material for a crumbly pie crust. Try reducing the butter to 3/4 pounds, that should work.

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