Shortbread Cookies

Instructions

1. Prepare the dough
   In a large bowl, cream together softened butter and powdered sugar until light and fluffy, about 3-4 minutes. Beat in the vanilla extract until well combined. Scrape down the sides of the bowl as needed.
2. Add dry ingredients
   In a separate bowl, whisk together the all-purpose flour, rice flour (or cornstarch), and salt. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix as this will develop gluten and make the cookies tough.
3. Shape and chill
   Turn the dough onto a lightly floured surface and gently form into a disc or rectangle about 1/2 inch thick. If making traditional rounds, roll the dough and cut with cookie cutters, or shape into a round disc for wedges. For a rectangular pan method, press the dough evenly into a parchment-lined 8x8 inch baking pan. Prick the surface all over with a fork (this prevents bubbling). Chill in the refrigerator for at least 30 minutes.
4. Prepare for baking
   Preheat the oven to 325°F (165°C). If making individual cookies, transfer the chilled and cut cookies to a parchment-lined baking sheet, spacing them about 1 inch apart. If using a pan, score the dough into portions with a knife without cutting all the way through. Sprinkle the top with granulated sugar.
5. Bake to perfection
   Bake in the preheated oven for 20-25 minutes, or until the edges are just beginning to turn golden brown. The cookies should remain pale on top. Be careful not to overbake, as shortbread should not brown significantly.
6. Cool and serve
   If baked in a pan, re-score the shortbread along the pre-scored lines while still warm. Allow the cookies to cool in the pan or on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Once cooled, break or cut along score lines if made in a pan.