This is the recipe of Lorraine Pascale, who's polish grandmother passed it down through the family. I LOVE this shortbread and think it is some of the best I have ever had. It IS that good!
- 1 1/4 stick butter, softened
- generous 1/4 cup superfine sugar, plus extra for sprinkling
- 1/2 cup all purpose flour
- 1/2 cup plus 1 Tbsp cake flour
- 7 Tbsp rice flour
- pinch of salt
Bake in an 8 inch pan with a removable bottom, like a tart pan. You can also use a tart pan that is up to 10 inch. Just check for the "doneness" of the shortbread from 30 minutes on.
1. Put the butter and sugar in a large bowl and cream together until pale and fluffy. Add the flours and salt, and stir well until the mixture is smooth and uniform. I find it easier to keep pressing the mixture against the side of the bowl to mix it. Bring the mixture together and press it into the pan, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, or two knuckles, then mark into 8 pieces with a knife and prick each triangle three times with a fork. Put in the refrigerator for 30 minutes to firm up.
2. Preheat oven to 325 degrees
3. Remove the shortbread from the refrigerator and bake in the oven for 30-50 minutes, or until it is a very light golden color (check the oven every 5 minutes for the nice golden color). Remove the shortbread from the oven and sprinkle over some superfine sugar. Let cool in the pan for a few minutes before removing it from the pan and cooling on a cooling rack. Once cold, cut into 8 pieces and serve.