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1 lb (454 g) butter
1 cup (250 mL) icing sugar
2 1/4 cups (350 mL) all-purpose flour
1/2 cup (125 mL) Rice flour


Cream butter until smooth.
Gradually add sugar, beating until light and fluffy.
Beat in flours.
Form into 1-inch (2.5 cm) balls and place on baking sheet.
Flatten slightly with fork.
(OR on lightly floured board, roll out dough to 3/8 inch (9 mm) thickness.
Cut with cookie cutters and place on baking sheet.)
Bake at 325°F (160°C) ovenfor 15 to 20 minutes or until lightly browned.
Cool on rack. Store in air-tight container. Makes about 5 dozen.
NOTE: Works well with "cream" setting on electric mixer.
From the McCormick "Club-House" Rice Flour box.

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