Just One More Cookie! - NYTimes.com We could fit only three reader's recipes into the pages of the Dining Section this week, but I needed to offer just one more here on Diner's Journal because shortbread is, hands down, my favorite. Amy Casey, of Sparta, N.J., submitted an unusual recipe for one that calls for melted butter and a little bit of rice flour (which is now relatively easy to find since it's a popular gluten-free flour). You can mix this recipe up in a bowl with a wooden spoon in about 3 minutes, and the rice flour gives the shortbread a sandy, singular texture that's accentuated by the coating of granulated sugar on the top and bottom. Bonus, it keeps for weeks - but only if you hide it from me. Above, a video showing how to make another reader recipe, lemon ricotta cookies. Title: Sugared Shortbread Yield: About 18 cookies Time: 1 hour Author: Adapted from Amy Casey Ingredients: 240 grams all-purpose flour (2 cups) 80 grams rice flour (1/4 cup) 62 grams sugar (1/4 cup), more as needed 2 grams fine sea salt (1/2 teaspoon) 16 tablespoons unsalted butter (1 cup), melted and cooled Method: Heat oven to 350 degrees. Line an 8-inch square pan with parchment paper. In a bowl, whisk together the flours, sugar and salt. Stir in the butter. Press dough evenly into the bottom of the prepared pan. Bake until golden brown, 40 to 45 minutes. Sprinkle evenly with sugar while warm and slice; cool completely. Source: Adapted from Amy Casey