These are the tastiest, crumbliest, butteriest shortbread cookies I have ever eaten. I got the recipe from a dear friend at our church, and you will not believe how easily they come together. They are sinfully rich and perfect. If you're feeling extra scandalous, dip them in chocolate, but they are equally delicious plain.
INGREDIENTS
1 pound (2 cups) unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon salt
3 cups sifted flour
1 cup brown rice flour
1/4 cup white sugar
DIRECTIONS
- Cream together softened butter, powdered sugar and salt.
- Add sifted flour and rice flour, and mix until dough holds together and everything is incorporated.
- Form dough into two balls, wrap in plastic wrap and refrigerate for one hour.
- Roll each ball of dough into a "log" approximately 1 1/2" to 2" in diameter. Roll each "log" in white sugar, and wrap in plastic wrap. Return to fridge for at least another hour, until dough is easy to cut.
- Preheat oven to 300 degrees. Using a sharp knife, cut dough into 1/2" slices and lay cookies down on an ungreased baking sheet about an inch apart. Bake for 18-20 minutes until edges are set and a light golden color. Remove cookies immediately to a wire rack and cool completely.
Makes at least 4 dozen cookies.
OPTIONAL CHOCOLATE DIP
- Once cookies are completely cool, melt a heaping cup of semi-sweet chocolate chips in a glass bowl in the microwave (stirring every 30 seconds). Add a generous shaving of paraffin wax if you have any on hand to keep the chocolate from being too sticky once set.
- Carefully dip cookies by dragging them across the chocolate. Allow to set on wax paper. Store in the fridge.
I just have one last thing to say about all of this: YUM. Oh, and these go great with a cup of tea!
