Preheat oven to 350 degrees Fahrenheit. Cream butter in mixing bowl until soft. Add sugar gradually and mix well. Onto a piece of waxed paper sift the flour and rice flour. Gradually add to the butter mixture, mixing well. Spoon the dough into the ungreased pie pan, and with the back of a spoon press it down smoothly and evenly over the bottom of the pan. Smooth the edges with your fingers. With the tines of a fork make rows of fork pricks on the dough about every 1/2 inch.

Bake 30 to 35 minutes until browned to your preference. Remove from oven. Using a sharp knife, cut into 8 wedges. With a spatula remove wedges from the pie pan, and cool on wire rack.

Melt a stick of butter -- preferably, in the microwave in a glass microwave-safe bowl like a Pyrex bowl. (Take care to cover the bowl and zap it in short increments -- otherwise you will have butter splashed all over your microwave.) Mix in sugar, and flours, and mix in M&Ms.

Dump mixture into a foil-lined toaster-oven tray and roughly smoosh it into the pan with your fingers. Bake 20-25 minutes at 350 degrees (or whatever is the closest setting to 350 degrees), checking more frequently towards the end to make sure the cookies don't burn. (Don't worry if they do -- they'll still be delicious.) Remove from toaster oven, let cool, and break into pieces.