From the Cookie Daily Calendar

From the January 5 page

Scottish Shortbread

Ingredients:
1 1/2 cups all-purpose flour
2 tbsp. rice flour
3/4 cup butter
1/2 cup superfine sugar
2 tsp. vanilla extract
2 tsp granulated sugar + more for sprinkling

Directions:
Preheat oven to 300F. Line a 7 x 11 pan with foil. Sift the flour into a large bowl and add the rice flour.

Beat the butter and superfine sugar until smooth. Add the vanilla extract and stir in the granulated sugar. Work the dough until it starts to clump together, then press it into the pan.

Bake for 45 to 50 minutes. The shortbread will look cooked before it actually is, so ensure that it bakes for the full 45 minutes. (I followed directions, sir, and left it in the oven for 45 minutes. Next time I'll cut the baking time to 40 minutes. I thought the texture was a wee bit too crunchy.)

Remove from the oven, sprinkle lightly with granulated sugar, and cut into fingers. Cool for 20 minutes and remove from the pan.

Andy and Eddie, not big fans of shortbread, gave the recipe a thumbs up.