This recipe can be easily doubled if desired. I will often double it, and then divide the dough into four equal portions and make the different shortbread cookie variations (which you can find elsewhere on this site) for a nice variety for the holidays. —Food52
Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and powdered sugar until pale and fluffy – about 5 minutes.
Scrape down the sides of your bowl and add in the vanilla; Beat until combined.
In a small bowl, whisk together all purpose flour, rice flour and salt. Add the dry ingredients to the wet in two additions, beating on medium until combined and the dough begins to pull away from the sides of the bowl.
Scoop the dough into balls about 1 heaping tbsp in size and roll them with your hands into round balls. Place them onto prepared baking sheet. Gently press the shortbread with a fork. If you find the dough is sticking to your shortbread, dip your fork in some flour and proceed with pressing them down.
Once you have done that, you can scoop the dough immediately, and use a fork to press them down and bake for 10-12 minutes or until the edges are golden.