Scottish Shortbread Cookie

Beat butter until creamy, add flour and work in well. Add mixed sugar and rice flour. Work in and knead for several minutes (an important step). Roll or pat out to 1/2 inch thickness (use a little flour if needed to prevent sticking). Cut to shape with floured cutter. Bake at 275 degrees for 50-60 minutes or until faintly brown. When cool, can be decorated with confectioners icing, red or green cherries for garnish.