Cayenne Shortbread Food

CAYENNE SHORTBREAD

Steps:

• 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!

SPICY CHEESE SHORTBREAD

Steps:

• Preheat oven to 375 F.
• Toss together cheese, flour, mustard and cayenne.
• Mix in butter.
• Knead with your hands to form a dough.
• If the dough feels very dry, add a tablespoon of water.
• On a floured surface, roll out half the dough to a thickness between 1/8- and 1/4-inch.
• Cut into squares.
• Place on ungreased cookie sheets and bake 10 to 12 minutes until lightly browned on the bottom.
• Remove to a rack to cool.

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.