Savory Spiced Shortbread Bites Recipes

SAVORY SHORTBREAD

Steps:

• Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
• Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
• Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
• Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
• Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
• Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

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.

SPICED SHORTBREAD

Steps:

• Make Classic Shortbread dough, beating 1 1/2 teaspoons ground cinnamon and 1/2 teaspoon ground cardamom with the butter. Pat into a 1/4-inch-thick square on parchment paper, then cut into 1-inch squares and chill 30 minutes. Sprinkle with cinnamon-sugar and bake 12 to 15 minutes at 375 degrees.

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.).

BROWN SUGAR SPICED SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
• Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.