Shortbread

These cookies are moist and very crumbly. The recipe can be doubled, just bake it in a larger cake pan. If you don't have Mochiko flour you can use any regular rice flour.
Ingredients:
1/2 cup sweet butter, at room temperature
1/2 cup sugar
1 1/4 cups all purpose flour
1/2 cup Mochiko Flour (sweet rice flour)
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:
Preheat oven to 350°F. Grease a round 8 inch cake pan. Cream the butter and sugar until light and fluffy. Sift in the last 4 ingredients to the bowl and mix well.
The mixture will be very crumbly.
Press mixture evenly into the pan. Prick with a fork and score into how you would like the cookies cut.
Bake 40 to 45 minutes. Let it cool enough to handle then re-cut. Store in an airtight container.