I got this recipe from my mom, who got it from Claudette (whom I don’t even know!). It’s fun to see how recipes are passed around, even without the internet. I adjusted it slightly and added a few more instructions based off my test baking of the recipe.
INGREDIENTS
- 1 pound butter, well-softened
- 1 cup fruit or very fine sugar (I used icing sugar)
- pinch salt
- 1 cup rice flour
- 3 cups all-purpose flour
DIRECTIONS
- Preheat oven to 300°F
- Line 9×13 inch baking pan with parchment hanging over two sides. Cookies will be a little over 1/2 inch thick in this size pan. (I don’t have a 10×15 jelly roll pan, which is what my mom uses. Her’s are just under 1/2 inch.)
- Lightly cream butter, salt & sugar
- Add flour until combined and has a dough-like texture. Don’t over-mix. You can also do this by hand, but it takes a while.
- Pat into pans. Use layer of parchment on top to flatten smoothly then remove.
- Score cutting lines & prick deeply with fork (about half way deep).
- Bake for 40-45 minutes until just browned on the bottom. If you overbake, they get hard.
- Cool for 10 minutes and cut into squares while still warm.
- When completely cooled, remove from the pan.
I was very happy to see this recipe. I have one that is very similar but is missing the “or very fine powdered sugar” and any baking instructions other than to bake in a slow oven. I inherited my grandmother’s recipes and this recipe was in a little hand made recipe book put out by a church auxiliary group. The book has about 40 recipes and I was trying them to see if any were good. This one had me stumped.
I love old recipes, what a treasure to have your grandmother’s. Glad my mom’s recipe could help 🙂