![Spicy Cocktail Shortbreads](https://cdn.statically.io/img/www.foodandwine.com/thmb/qsXaELxv61QnRqnLZCQzP2k5_1Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/spicy-cocktail-shortbreads-xl-200308-71ca1a33634a4424851993746364e157.jpg)
Ingredients
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1 1/2 sticks (6 ounces) unsalted butter, at room temperature
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1/4 cup sugar
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1 1/2 cups all-purpose flour
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1 1/8 teaspoons mild curry powder
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1 teaspoon fine sea salt
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3/4 teaspoon sweet paprika
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3/4 teaspoon ground turmeric
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1/4 teaspoon chili powder
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1/8 teaspoon freshly ground black pepper
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1/8 teaspoon cayenne pepper
Directions
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In a medium bowl, using a handheld electric mixer, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes.
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Sift the flour with the curry powder, salt, paprika, turmeric, chili powder and black and cayenne peppers. Gradually add the dry ingredients to the butter and beat until blended.
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Scrape the shortbread dough out onto a sheet of plastic wrap or parchment paper and pat it into a log 1 1/4 inches in diameter. Pat the log into a rectangle and wrap it up. Refrigerate until firm, about 1 hour.
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Preheat the oven to 350°. Slice the dough 1/4 inch thick and arrange on 2 parchment-lined baking sheets. Prick the top of the shortbreads all over with a fork and bake for 20 minutes, or until golden. Slide the parchment onto a wire rack and let the shortbreads cool.
Make Ahead
The cooled shortbreads can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
Suggested Pairing
A nonvintage Champagne will be light bodied and fruity enough to highlight the warm Indian spices in these savory shortbreads.