Measure all purpose flour and rice flour into a large bowl, stir with a whisk to blend.

In a large bowl beat butter and sugar till light and fluffy. Stir in vanilla. Stir in flour mixture. Mixture will be soft. Place half mixture on a sheet of plastic wrap, press into a 1" thick round, cover and refrigerate 2 - 3 hours.

Repeat with remaining dough.

Preheat oven to 350.

On a lightly floured board with a lightly floured rolling pin roll dough to 1/4".

thickness, place on ungreased cookie sheet and bake for 15 - 20 mins till lightly browned. Cool on cookie sheet, remove to rack to finish cooling. Store in airtight container. Freezes well.

(I use a half recipe as a base for cheesecake, after mixing press dough into bottom and up sides of springform pan. Bake as directed, cool and fill with cheesecake filling,).