Savory Spiced Shortbread Bites Recipes

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.).

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.

Steps:

• Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
• In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
• Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
• Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
• Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Combine flour, sugar, cinnamon, nutmeg, and cloves in a bowl. Cut in butter until the mixture resembles small crumbs. Pack the crumbs into a ball, then knead by hand until smooth.
• Lightly flour a work surface. Roll dough out into a thick disc, 1/4- to 1/2-inch thick. Cut out desired shapes using a cookie cutter. Place cookies on the prepared baking sheet. Gather scraps together, roll out, and repeat.
• Bake cookies in the preheated oven until edges are lightly browned, about 20 minutes.