Instructions: Sift flour, powdered sugar, rice flour and salt. Place butter in large bowl. Sift flour mixture over utter. Mix until butter and flour are completely incorporated. Transfer dough to lightly floured surface and knead until very soft, about 5 minutes. Roll dough into cylinder. Cover tightly with plastic wrap and refrigerate 1 hour.

Preheat oven to 350. Knead dough on lightly floured surface 2 minutes. Roll dough out to rectangle 1/4-inch thick. Cut into 24 circles using 2-inch cookie cutter or glass. Transfer to baking sheets. Bake cookies until lightly golden around edges, about 20 minutes. Cool on racks.

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