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Print this Recipe    Shortbread Bites

Spicy Shortbread Bites

2 tb paprika
2 1/2 ts coarse salt
1 1/8 ts cayenne
7 tb unsalted butter, softened
2 tb sugar
1 c flour
1 ts curry powder
1/2 ts ground cumin

Preheat oven to 350 deg F.

In a small bowl, whisk together paprika, 2 ts salt, and 1 ts cayenne
and set aside.

In a bowl with an electric mixer, beat butter with sugar until
light and fluffy. In another bowl, whisk together remaining 1/2 ts
salt, remaining 1/8 ts cayenne, flour, curry powder, and cumin.
Beat flour mixture into butter mixture until just combined.

On a lightly floured surface, knead dough about 8 times, or until
it just comes together. Divide dough into 4 equal pieces. On a
sheet of wax paper, roll each piece of dough into a 3/4-inch thick
log. Sprinkle one quarter of spice mixture along the length of
each log and roll in mixture to coat completely.

Wrap each log in wax paper. Freeze dough just until firm, 15 to 20
minutes. Shortbread dough may be made 1 week ahead and frozen.
Before proceeding with recipe, remove dough from freezer and let
stand about 15 minutes, or until slightly softened to facilitate
slicing.

Remove logs carefully from wax paper and slice into 1/2-inch thick
rounds. Place rounds 1/4-inch apart on ungreased baking sheets and
bake in batches in middle of oven 15 minutes, or until browned
lightly.

Gently loosen shortbread bites with a spatula from baking sheet
(do not remove from sheet) and cool completely. Carefully transfer
shortbread bites to a serving dish (they will be fragile) and serve
as hors d'oeuvre. Makes about 140 shortbread bites.

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