BOB WHITMAN RAGGED MOUNTAIN POTTER PLACE NEW HAMPSHIRE 03265 June 16, 1993 Dear Rita, Many thanks to your mother for the Dutch Rhubarb Pie recipe. I asked for it because in two weeks here in Andover there is a pie-making contest as part of the Fourth of July festivities. I thought this recipe would be fun to enter although past experience suggests a traditional offering always wins. Duke wants to enter as well, having made a successful Boston Cream Pie the other day; he and I will enter in different categories so it won't be father against son. I'll report back. In return, let me give you this very satisfactory recipe for: CLASSIC SHORTBREAD 1 stick butter, softened 1 cup confectioner sugar 1 teaspoon vanilla ........1. Cream the butter and sugar. Add the vanilla. 3/4 cup all-purpose flour 1/2 cup rice flour 1/8 teaspoon baking powder 1/8 teaspoon salt ........2. Sift these together and work into the butter mixture. 3. Pat out dough on an uncreased cookie sheet to a little less than 8" diameter circle. (I use an 8" square brownie pan) Score dough into 8 wedges, mark edge with tines of a fork. 4. Bake at 325F until firm in the middle and slightly brown on the edges, 20-25 minutes. COMMENT: The recipe I worked from called for baking at 375F but I found that the shortbread browned heavily, with the result that the taste from browning overpowered the buttery taste that is sought in shortbread. Again, thanks to you and Mom. Parents (TILTON School) Nancy & Bob Whitman