Spicy Shortbread Bites

[Guest guest]

Spicy Shortbread Bites

 

2 tablespoons paprika

2 1/2 teaspoons coarse salt

1 1/8 teaspoons cayenne

7 tablespoons unsalted butter, softened

2 tablespoons sugar

1 cup all-purpose flour

1 teaspoon curry powder

1/2 teaspoon ground cumin

 

Preheat oven to 350 degrees

In a small bowl, whisk together paprika, 2 tsp salt, and 1 tsp 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 tsp salt, remaining 1/8

tsp 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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Char Haz

charrem

 

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