My mother loves real Scottish Short Bread.  I made some of this today, and it turned out so wonderfully!

I used my shortbread pan from Brown Bag.

I took the picture of the pan so you could see it after I took the finished shortbread out.

Rich, thick and buttery, this recipe really satisfies when you have a craving.  Dipping this in chocolate would make only add to the perfection.

Scottish Short Bread

Cream butter & sugar. Add flour & rice flour, mix well.  Put in 9×9 pans or shortbread molds.  Press it down flat, and smooth it over well.

Prick with a fork.

* Bake at 325 for a 1/2 hour and 300 for a 1/2 hour. ** Cut into fingers immediately.

Simple to make, delicious and indulgent to eat and share.  I hope you enjoy it as much as we do at my house!

Stacey