INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a small bowl whisk together paprika, 2 teaspoons salt and one
teaspoon cayenne pepper; set aside.
3. In a bowl with an electric mixer beat butter with sugar until light and
fluffy.
4. In another bowl whisk together remaining salt and cayenne, along with
the flour, curry powder and cumin.
5. Beat flour mixture into butter mixture until just combined.
6. On a lightly floured surface knead dough about 8 times or until it just
comes together.
7. Divide dough into 4 equal pieces. On a sheet of waxed paper roll each
piece of dough into a 3/4 inch log.
8. Sprinkle one quarter of the spice mixture along the length of each log
on the waxed paper and roll in mixture to coat completely.
9. Wrap each log in wax paper, freeze dough until just firm about 15-20
minutes.
10. Remove logs carefully from wax paper and slice into 1/2 inch thick
rounds.
11. Place rounds 1/4 inch apart on ungreased baking sheet and bake in
batches in the middle of the oven for 15 minutes or until lightly browned.
12. Gently loosen shortbread bites with a spatula from the baking sheet (do
not remove from the sheet) and cool completely.
13. Carefully transfer to a serving dish (they will be fragile) and serve
as an hors d'oevre. Makes: 140 bites
Notes: You can prepare the dough up to 1 week ahead and frozen. Before
proceeding with the recipe remove from the freezer and let stand about 15
minutes or until slightly softened to facilitate slicing.
Recipe by: Gourmet Magazine - December 1994
Posted to recipelu-digest Volume 01 Number 318 by RecipeLu
<recipelu@geocities.com> on Nov 27, 1997

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