Sugared Shortbread

The following recipe was featured in the New York Times. Check out Melissa Clark’s article and its 5 star reviews here.

Cookies are an important time of my day. With coffee for breakfast. As a pick me up in the late afternoon. And a couple with a shot of milk before bed make for a good night’s sleep.

I was introduced to Sugared Shortbread by my neighbor and good friend Kathleen. She can brew a pot of coffee and have a tasty baked good ready at a moment’s notice. Even if I stop by unannounced. These buttery, dense treats are melt-in-your mouth delicious and include rice flour as an ingredient. Rice flour is available at your local grocery store in the baking aisle or can be bought online. One brand I typically use is Bob’s Red Mill Rice Flour. Or make your own rice flour by grinding white rice in a coffee bean grinder.

If you start a batch of Sugared Shortbread now, it will be ready for when that next cookie attack hits.


Sugared Shortbread
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 32 cookies
  • 2 cups flour
  • ¼ cup rice flour such as Bob's Red Mill White Rice Flour *
  • ¼ cup sugar plus more for sprinkling on top
  • 1 cup butter, melted and cooled
  1. Preheat oven to 350 degrees. Line the bottom of a 8 x 8 inch baking pan with parchment paper. Set aside.
  2. Combine the flour, rice flour and sugar. Stir in the melted butter. Add a little more flour if needed for the dough to be a firm consistency. Press into prepared pan to a thickness of about 1 inch.
  3. Bake for about 40 - 45 minutes or until the shortbread is evenly golden brown. Cut immediately into cookie sticks and sprinkle generously with the extra sugar. Cool completely before removing from pan.
  4. * note - rice flour can be made by grinding white rice in a clean coffee grinder.
Recipe by Amy Casey ~ 2016

© 2016 amycaseycooks


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