Spicy Shortbread Bites Recipes

SAVORY SPICED SHORTBREAD BITES

Steps:

• Beat butter with sugar until fluffy. Blend all seasonings well with flour, and add all to the butter mixture. Mix with until just combined.
• On a lightly floured surface, knead about 8 times with hands, until dough comes together. Add ice water as needed if dough is too crumbly. Divide dough into 4 equal pieces. On a sheet of wax paper, roll each piece of dough into a 3/4"-thick log. Sprinkle lightly with a dusting of cayenne, or a mix of all the above spices if you like.
• Wrap each log in wax paper and freeze for about 20 minutes, until fairly firm.
• Slice about 1/2" thick and bake for 15 minutes at 350.
• (The logs can be frozen a week or more ahead of time, but you will want to let them soften a bit before slicing, to prevent crumbling.).

SPICY SHORTBREAD BITES

Steps:

• Preheat oven to 350°F.
• In a small bowl whisk together paprika, 2 teaspoons salt, and 1 teaspoon 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 teaspoon salt, remaining 1/8 teaspoon cayenne, flour, curry powder, and cumin. Beat flour mixture flour mixture into butter 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 an hors d'oeuvre.