"But so are mine, and they're nothing like yours!" We looked at our books. While the same edition, they had different publishing dates and the recipes ARE different. This is the simplest, and the best. The rice flour is my addition and adds to the flakiness.My copy of Joy of Cooking is dated 1978. And a bit battered, as you can see! (NB: there is no 'The' in Joy of Cooking!)
Preheat oven to 325F
Ingredients
1 cup (1/2 lb) butter, at room temperature
2 cups sifted* all-purpose flour
OR
1-1/2 cups sifted all-purposed flour and 1/2 cup sifted rice flour, then sifted together to make 2 cups
1/2 cup sifted confectioner's sugar (icing sugar). You could use powdered fruit sugar but I don't find the flavour as good.
1/4 tsp salt (delete if you use salted butter, as most in North America do)
Instructions
Cream the butter (that is, beat steadily to lighten and soften and incorporate air. A wooden spoon is traditional, a handmixer or Cuisinart do well, and a KitchenAid mixer is superb).
Sift together the flour(s), confectioner's sugar and salt (yes, more sifting!)
Blend the dry ingredients into the butter. Pat the stiff dough into an ungreased 9x9 pan, or a round greased-and-floured shortbread pan if you are lucky enough to have one. Press edges down. Pierce with a fork through the dough every half inch or so - make a pattern!
Bake 25-30 minutes. Do not let them brown. Cut into rectangles while warm.
Makes about 20-24 pieces.
Tip: Sift THEN measure. While there are fancy sifting thingies about, I use the strainer. Tear off a large piece of parchment paper or waxed paper, crease crosswise and sift the dry ingredients onto it. Then just pick up the paper and use it to slide the dry ingredients into the butter. Tada!
