Directions:
- Measure all purpose flour and rice flour into a large bowl, stir with a whisk to blend.
- In a large bowl beat butter and sugar till light and fluffy. Stir in vanilla. Stir in flour mixture. Mixture will be soft. Place half mixture on a sheet of plastic wrap, press into a 1 thick round, cover and refrigerate 2 - 3 hours.
- Repeat with remaining dough.
- Preheat oven to 350.
- On a lightly floured board with a lightly floured rolling pin roll dough to 1/4 .
- Thickness, place on ungreased cookie sheet and bake for 15 - 20 mins till lightly browned. Cool on cookie sheet, remove to rack to finish cooling. Store in airtight container. Freezes well.
- (I use a half recipe as a base for cheesecake, after mixing press dough into bottom and up sides of springform pan. Bake as directed, cool and fill with cheesecake filling,).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1459.91 Kcal (6112 kJ) | ||
| Calories from fat | 839.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 93.28g | 144% | |
|---|---|---|---|
| Cholesterol | 243.76mg | 81% | |
| Sodium | 15.67mg | 1% | |
| Potassium | 178.12mg | 4% | |
| Total Carbs | 140.94g | 47% | |
| Sugars | 29.54g | 118% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 14.82g | 30% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.3mg | 7% | |
| Calcium | 48.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 504.85 Kcal (2114 kJ) | ||
| Calories from fat | 290.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.26g | 144% | |
|---|---|---|---|
| Cholesterol | 84.29mg | 81% | |
| Sodium | 5.42mg | 1% | |
| Potassium | 61.6mg | 4% | |
| Total Carbs | 48.74g | 47% | |
| Sugars | 10.21g | 118% | |
| Dietary Fiber | 1.43g | 17% | |
| Protein | 5.12g | 30% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.4mg | 7% | |
| Calcium | 16.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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