In September, the church next door invited my house to go on a day hike on Mt. Rainier. It was our first cold, rainy day, so honestly not the best for hiking. Still, the wildflowers were in bloom, we saw an amazing waterfall, and the sky finally cleared so we could see the summit. But given the weather, these cookies were the highlight of the trip. Cold rain equals curling up in layers and eating shortbread.
Honestly, I love all shortbread, but this one was especially memorable. It uses some rice flour, which I suggest picking up from a grocery store or co-op that sells bulk flours, and the dough holds together enough to work with cookie cutters. Last weekend when baking for an alumni cookie exchange, I decided these would be perfect and cut them into snowflakes. Absolutely delicious!
Tina's Mt. Rainier Shortbread
4 cups flour
1/4 cup rice flour
1 cup sugar
1 pound butter
Roll out the dough between sheets of wax paper about 1/4 inch thick. Bake at 250 degrees Fahrenheit, 20-30 minutes.