Ruth Brown's Shortbread

Friday December 18th, 2009

RUTH BROWN'S SHORTBREAD (RICHARD BROWN'S MOM/MOIRA BROWN'S MOTHER-IN-LAW)

• Place 4 cups flour in sifter.
• Cream 1lb butter and 1 cup fruit sugar.
• Sift in about 1 cup flour and work in thoroughly.
• Turn out on board.
• Work in by hand 3/4 cup rice flour.
• Knead, working in more flour until dough forms fairly wide cracks.
• Roll and cut-out shapes.
• Place on ungreased cookie sheet (I never use all the flour).
• Bake in preheated oven at 275* (30-40 mins).