Here’s a sweet old recipe card found in a box lot of old recipes, I’ve corrected the spelling in a few places. I’m not sure who the Stanley Courtrights are–but I think this makes the recipe more interesting!

The Stanley Courtrights
Scotch Short Bread

6 oz. real butter
1/2 cup sugar
1/2 cup rice flour
1 1/2 cups flour (sifted)

Cream sugar – rice flour together with butter, use fingers for best results. Add flour and knead into ball. Pat or roll about 1/4 inch thick. Cut with small glass. Prick with fork on top. Bake in slow oven until gold brown. 300°. We use double cookie sheets – to keep from burning on the bottom.

M.M.M. good!