Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350f. place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). add to softened butter and cream mixture until very fluffy. combine flour and rice flour. beat into batter in small portions. turn batter out onto a lightly floured surface. knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. press into a 15 x 9 jelly roll pan. score into bars with a sharp knife. prick surface with fork. sprinkle with remaining 2 t sugar. bake 10 minutes then lower heat to 300f and bake until golden, about 30 to 40 minutes. cut along scored lines, cool and store in air tight container. (good recipe from toronto star, very fast.)

Target recipe: put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week.