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Spicy Autumn Shortbreads




Source of Recipe


Adapted from Food & Wine


List of Ingredients




¾ cup unsalted butter, room temperature
¼ cup sugar
1 ½ cups flour
1 teaspoon curry powder
1 teaspoon salt
¾ teaspoon sweet paprika
¾ teaspoon ground turmeric
¼ teaspoon chili powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper

Recipe



In medium bowl, beat butter and sugar at medium speed with an electric mixer until light and fluffy, about 2 minutes.

Mix together flour, curry powder, salt, paprika, turmeric, chili powder, black pepper and cayenne. Add to butter mixture and blend well. Scrape dough onto a sheet of plastic wrap and pat into a rectangular log 1 1/4 inches in diameter. Wrap and refrigerate until firm, about an hour.

Preheat oven to 350 F. Slice dough ¼-inch thick and arrange on parchment-lined baking sheets. With a fork, prick the top of each shortbread several times and bake for 20 minutes, or until golden. To cool, slide parchment onto a wire rack. Makes about 2 dozen.

PER SERVING: Cal 87 (59% fat) Fat 6 g (4 g sat) Trace fiber Chol 15 mg Sodium 98 mg Carb 8 g Calcium 4 mg