Shortbreads, fruit of your choice

The original recipe for these calls for apricot jam. I have made them with apricot, blackberry, raspberry, and strawberry, and with lemon curd, and all have turned out well.

1 1/2 c. flour

3/4 c. butter

1/3 c. rice flour

1/3 c. sugar

5 T apricot jam or other happy fruit substance, plus substantial extra for topping

Preheat oven to 375 F. Combine flour and butter with a pastry blender or forks until they're fine crumbs. Add rice flour and sugar; mix. Add jam. Mix more. Squish together and roll out. Cut into shapes. Place on cookie sheets lined with parchment paper. Make small hollow in each center (such as with a 1/2 t. measuring spoon) and dollop a bit of jam. Sprinkle the whole lightly with sugar. Bake 10 minutes.