Orange Shortbread Cakes & Cookies
1 cup margerine
1/2 cup icing sugar
1-3/4 cup all-purpose flour 		1/4 cup rice flour
grated rind of 1 orange
from Fleichman's corn oil marg. package

Preheat oven to 325¼F.

Cream margerine until light and fluffy. Add sugar gradually, beating constantly. Stir in orange rind. Combine flours and stir into batter by hand.

Pat down dough on lightly floured board to 1/4 inch thickness and cut with a 2-inch cookie cutter. Place on greased baking sheets.

Bake for 20 minutes or until golden brown.

Makes about 36 cookies.

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