Cayenne Shortbread
 

Cayenne Shortbread

by ribbit! This recipe originally came from one of Martha Stewart's
cookbooks. She used heart shaped molds, but as I don't have any, I
have always just rolled the dough out and used biscuit cutters. Also,
I use more than 1/2 tsp cayenne pepper because I like things really
spicy!

1/2 lb unsalted butter (softened)
8 tablespoons superfine sugar
3 cups all-purpose flour
1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees F. Cream together the butter and sugar until
very smooth. Sift the flour into the butter mixture and using a pastry
mixer (or two forks), work the ingredients into a crumbly but very fine
mixture. Add the cayenne pepper. On a lightly floured surface, roll dough
out to prefered thickness (I usually make mine kind of thin- about 1/8
inch). Cut into desired shapes and place on a nonstick baking sheet.
Bake until golden brown. The time will depend on the size and thickness
of your shortbreads. I usually bake mine for about 8 minutes, but if you
are unsure, check after 5 minutes to make sure that you don't overbake
them. Cool on racks and enjoy!

http://www.recipezaar.com/recipe/getrecipe.zsp?id=73484



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