Shortbread

Today I made Shortbread. Here is the recipie:

1 Cup Butter @ room temp.
1/2 Cup Powdered Sugar
1 tsp. Vanilla Extract (optional)
1/2 Cup Rice Flour
1 1/2 - 1 3/4 Cups all purpose flour

Directions:
In a large bowl, cream butter. Gradually add sugar and vanilla. Beat until light and fluffy. Gradually beat in rice flour and all purpose flour.
Turn onto a floured surface and knead lightly drawing in more flour until dough begins to crack. Form into a ball and refrigerate for 30 minutes.
Roll dough on lightly floured surface to 1/4 inch thickness. Cut with cookie cutter or into bars and bake on an ungreased cookie sheet in a preheated oven at 350 degrees for 15-18 minutes or until lightly golden. Let cool for 5 minutes on baking sheet. Transfer to cooling rack until completely cool. Store in tins or freezer.
Makes approximately 40 cookies.

Taste Test Update:
These turned out a bit on the dry side. I am going to try this recipie again using a bit more butter and a little less flour and see what happens.