CUP FLOUR
2/3 CUP GROUND RICE
1/2 LB. BUTTER

1. Mix dry ingredients.
2. Knead in butter with fingers and roll on board.
3. Cut with wine glass.
4. Bake in 300-325F oven until golden.
5. When cool, spread 1/2 of shortbreads with a dab of raspberry jam.
6. Cover with other 1/2 of cookies (like a sandwich).
7. Frost thinly and top with 1/2 cherry.

by Grandma Scott