Easy Stamped Christmas Shortbread Cookies

Prepare one 3 inch round cookie stamp and one 3 inch round cookie cutter.

Line a baking tray with parchment paper or silicone baking mats

In a medium bowl combine all-purpose flour and rice flour. Use a wire whisk to combine the two flours together or sift the flours together.

In a large bowl, cream softened salted butter and powdered sugar until light and fluffy.

Add creamed butter to flour mixture and blend with a pastry blender until dough comes together. Form dough into a ball and cover with plastic wrap. Chill for 15 minutes.

Preheat oven to 350°

Place dough on a floured surface, or a large piece of parchment paper. Roll out dough to about 1/4 inch thick.

Dust cookie stamp with flour and "press" onto dough. Do not press all the way through the dough. Remove cookie stamp. Place round cookie cutter over stamped dough and cut out stamped cookie.

With a flat edge spatula, lift cookie onto prepared baking tray. Repeat until all dough is used up, making sure to dust stamp after several uses to prevent it from sticking to dough. You may need to roll out remaining dough 2 or 3 times.

Bake in preheated oven for 20 minutes or until edges are lightly brown. Transfer to wire rack and cool completely.