1. Place 1 cup sugar in food processor; blend for 30 seconds to a powder.

2. Add the sugar to the softened butter and cream mixture until very fluffy.

3. Combine flour and rice flour.

4. Beat into butter mixture, a cup at a time.

5. Turn batter out onto a lightly floured surface.

6. Knead until smooth, adding up to 1/2 cup more all-purpose flour, if needed.

7. Press into a 15 x 9 jelly roll pan.

8. Score into bars with a sharp knife.

9. Prick surface with fork.

10. Sprinkle with remaining 2 tablespoons of sugar.

11. Bake 10 minutes in a preheated 350°F oven.

12. Lower heat to 300°F and bake until golden, about 30 to 40 minutes.

13. Cut along scored lines, cool and store in air tight container.