Cream the butter and sugar until light and fluffy.

Sift together the all-purpose flour and rice flour.

Gradually add the flour mixture to the creamed butter and sugar, mixing well after each addition.

Knead the dough on a lightly floured surface for 10 minutes.

Roll out the dough to 1/4 to 1/2 inch thickness on a lightly floured surface.

Cut out rounds using a cookie cutter.

Place the cookies on an ungreased cookie sheet.

Prick the cookies gently with a fork.

Cover the cookie sheet lightly and chill in the refrigerator for 1 hour.

Preheat oven to 300 degrees F (150 degrees C).

Bake for 30 to 40 minutes, or until light tan in color.

Remove from the oven and transfer to a wire rack to cool.

Store in an airtight container in a warm place (cupboard).

Allow to mellow and age for 1 to 2 weeks before serving.