Scots Shortbread

 

1/2 lb. (2 sticks) butter or margarine (at room temperature)

1/2 cup sugar

1 3/4 cup all-purpose flour

1/2 cups rice flour or cake flour

1/2 cup pecans, finely chopped

 

In a mixing bowl, cream the margarine with sugar until fluffy. Stir in flour just until blended. Pre-heat oven to 325 degrees Fahrenheit. 

 

Roll dough to 1/4 inch thickness on a lightly floured board or between waxed paper. Cut into 1 1/2-inch rounds. Place rounds on ungreased cookie sheets. Prick each with a fork to form a design. Bake until pale golden brown (22-25 minutes). Cool on racks. Store in an airtight container. Yield: 60 cookies.