Shelly's Recipe

FRANGELICO SHORTBREAD BUTTER COOKIES

Category: Cookies

1 cup sugar
2 cups unsalted butter, at room temperature
3 tbsp Frangelico liqueur
3 1/2 cups flour
1 cup white rice flour
1/2 tbsp salt
2 tbsp coarse sugar for top
Parchment paper

In a standard mixer or with a hand-held beater, cream sugar, Frangelico and butter until light and fluffy. Add flours and salt and combine until mixture just starts to come together. (The dough should be crumbly but stick together when squeezed.)

Line a 13x9 inch baking pan with parchment. Place dough into the pan and break up any large clumps, spreading evenly. Press dough down gently and sprinkle coarse sugar on top.

With a rolling pin or drinking glass, roll out the dough evenly. (Use a little additional sugar if the dough sticks to the rolling pin.) With a meat tenderizer or fork, press indentations into the top of the shortbread. (This prevents the shortbread from rising unevenly.) Bake at 350 for 25-30 minutes or until shortbread is golden brown. I under baked mine because I like mine to be on the soft side. Cut into squares while still warm and remove cookies from pan to cool.