Shortbread with Chocolate

2 sticks unsalted butter, room temperature

1/2 cup Sugar

1 cup All-purpose flour

1/2 cup Rice flour

1 cup chocolate chips

Preheat oven to 325 degrees.

Cream the butter and sugar together until smooth.

Fold in the flour and rice flour.

Roll out to 1 cm thickness and using a cookie cutter, or slicing into fingers, make 40 cookies.

Bake for 20 minutes, until golden brown.
While the cookies cool, melt the chocolate chips over a double boiler, or in 30-second intervals in the microwave.  Stir well between heating.

Drizzle over each cookie, or dip into the chocolate.  Be creative.

Yields: 40 cookies 



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