This simple Canadian Living recipe makes a big batch of small round, crispy, buttery shortbread cookies in the shape of $2 Canadian coins called “toonies”. For the proper texture, be sure to use superfine sugar formerly called fruit, berry sugar or instant dissolving sugar; Lantic brand is widely available. Do not use icing sugar (which contains cornstarch) or granulated sugar. You may use salted butter.
1 cup unsalted butter, softened
½ cup superfine sugar
Pinch salt
½ tsp vanilla
½ cup rice flour
1¾ cups all-purpose flour
Arrange oven racks in top third and bottom third of oven; preheat oven to 275F. Line two large baking sheets with parchment paper or leave ungreased.
In large bowl using electric beaters or a standing mixer, beat butter, sugar and salt until fluffy and almost white. Beat in vanilla, then rice flour. In 3 additions, beat in all-purpose flour. Form into 2 flat rectangles.
Between sheets of waxed paper, roll out rectangles to generous ¼ inch/5 mm thickness. Using 1½ inch/4 cm round cookie cutter, cut out circles; place 1 inch/2.5 cm apart on prepared baking sheets, rerolling scraps and chilling dough before cutting. Refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of oven for 40 minutes, rotating and switching pans halfway through, or until bottoms are light golden. Let cool for 2 minutes on baking sheets on racks. Transfer to racks; let cool.
Store in airtight container at room temperature for up to 5 days or freeze for up to 2 weeks.
Makes about 5 dozen.
Variations
Cardamom Shortbread: Used packed brown sugar instead of superfine and add 1½ tsp ground cardamom along with the rice flour. No cardamom? Use cinnamon.
Chippy Shortbread: Stir in ¾ cup miniature chips of your choice, such as chocolate or peanut butter.
Glazed Shortbread: Mix ¾ cup icing sugar with 2 tbsp liquid, such as water, milk, tea, coffee or strained lemon or orange juice; brush over hot cookies.
Lavender Shortbread: Stir in 2 tsp lightly crushed lavender along with the rice flour.
Lemon Poppyseed Shortbread: Stir in 1 tbsp poppyseeds and 1 tsp finely grated lemon rind along with rice flour.