From: Stephanie de Silva

	Elaine's Shortbread

	1 cup softened butter
	1/2 cup + 1 tablespoon sugar
	1 1/2 cups all-purpose flour
	1/2 cup white rice flour (or more all-purpose)

	In a large mixing bowl, beat butter with the larger amount of
	sugar until smooth.

	Gradually add all-purpose and rice flours until well combined.
	Spread in a 9 by 13 inch baking dish.  Bake in a 275F oven until
	pale golden, 55 to 65 minutes.  Place on racks and let cool for
	10 minutes.  Sprinkle lightly with sugar, then cut into 24 bars.
	Let cool completely.  Serve.

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