Savory Spiced Shortbreads

These buttery, curry-flavored shortbreads are perfect with cocktails—particularly those made with whiskey, bourbon, or rye. Prep and Cook Time: 1 1/2 hours. Notes: The crackers keep up to 2 months in an airtight container.

Yield: Makes 36 crackers

Ingredients

• 3/4  cup  butter, at room temperature
• 2  tablespoons  sugar
• 1  teaspoon  salt
• 1  teaspoon  curry powder
• 1/2  teaspoon  ground cumin
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground turmeric
• 1/4  teaspoon  cayenne
• 1 1/4  cups  flour, plus more for rolling

Preparation

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-in.-wide log about 12 in. long. Wrap in waxed paper and chill until firm, at least 1 hour and up to 2 days.

3. Preheat oven to 325° and set oven rack in middle position. Cut dough into 1/4-in.-thick slices. Lay slices at least 1/2 in. apart on baking sheets. Bake in batches on middle rack until set but not brown, about 12 minutes. Cool on wire racks.

Note: Nutritional analysis is per cracker.

Nutritional Information

Calories:

53 (66% from fat)

Protein:

0.5g

Fat:

3.9g (sat 2.4)

Carbohydrate:

4.1g

Fiber:

0.1g

Sodium:

104mg

Cholesterol:

10mg