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Savory Spiced Shortbreads

(hits: 1113 )
Serves 36 crackers
Entered/Updated 2008-11-18 16:46:29
Added by ErinCountry/Provence not provided
Ingredients:
3/4 cup butter, at room temperature
2 Tbsp sugar
1 tsp salt
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp ground turmeric
1/4 tsp cayenne
1 1/4 cups flour, plus more for rolling
Instructions:
1. In a large bowl with an electric mixer (or in the bowl of a standing mixer fitted with a paddle attachment), beat butter and sugar until light and fluffy. Add salt, curry powder, cumin, black pepper, turmeric, and cayenne. Beat until well combined. Scrape down mixer and sides of bowl. Beat in flour until well combined.
2. Turn dough out onto a large piece of waxed paper on a flat surface. Using a lightly floured rolling pin, roll dough into a 2-inch wide log about 12 inches long. Wrap in waxed paper and chill until firm, at least 1 hour and up to 2 days.
3. Preheat oven to 325?F and set oven rack in middle position. Cut dough into 1/4-inch-thick slices. Lay slices at least 1/2 inch apart on baking sheets. Bake in batches on middle rack until set but not brown, about 12 minutes. Cool on wire racks.
Notes:
The crackers keep up to 2 months in an airtight container.
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