Total Melt In Your Mouth Shortbread

You may think you have the best shortbread recipe in the world, and I don't mean to be rude, but you don't. If you want total melt-in-your-mouth shortbread, just like the olden days, then we've got the recipe for you just in time for the holidays. It is pictured just under those yummy peanut butter balls on the cute snowman plate.
I took a whole big tin of this to a little gathering in Ontario and didn't get to bring a speck of it home. Everyone wanted to know who brought the shortbread and where the recipe was.
And believe me, you have to use your hands to do all the mixing. It really does make a difference. Once I was so energetic I mixed it for 20 minutes instead of 10 and it was even better.
Another must with the recipe is to use Splenda whether you need to or not. Using regular sugar just ruins it for some reason.

1 lb Butter, softened
1 pkg Rice Flour
1 Cup Splenda white sugar
3 1/2 -3/4 Cup All purpose flour

Mix all together with hands only 10 - 15 minutes at least. (The longer you mix it the better it is.)
Make into 1 ball and roll out to 1/2" thickness on floured area.
Cut into bars (just like you were cutting squares to serve) and place on cookie sheet lined with wax paper.
Bake at 225 F for about 40 min. Until top is dry and dusty. (It's hard to tell until you've done it once. Just brush it with your finger to see if it's dusty or damp.) It's another one of those times when you take it out when you think they aren't quite done.
Place on cooling rack and taste test as soon as your lips won't get burned. :)

I'll post another picture when I get some more done in the coming week.

~Shannon