Instructions

In a small bowl, sift flours together. In a medium bowl, cream butter and 1/4 cup sugar, beating 5 minutes, or until white. Sift in flour mixture 1/3 cup at a time, folding it in lightly but thoroughly. Pat dough into a 7-inch round on a parchment lined baking sheet. Dust it with flour and cover with a sheet of parchment paper. Roll a rolling pin over the round lightly until dough is 1/3 inch thick. Correct the shape by inverting an 8-inch round cake pan over it and pushing in any visible dough. Dip one edge of a ruler into flour and press it into dough to mark 12 sections. Prick sections with a fork. Sprinkle sugar over round. Bake at 375 degrees for 15-20 minutes or until lightly colored. Cut hot shortbread with knife or pastry wheel.