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1
Preheat oven to 350F.
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2
In a small bowl whisk together paprika, 2 teaspoons salt, and 1 teaspoon cayenne and set aside.
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3
In a bowl with an electric mixer beat butter with sugar until light and fluffy.
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4
In another bowl whisk together remaining 1/2 teaspoon salt, remaining 1/8 teaspoon cayenne, flour, curry powder, and cumin.
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5
Beat flour mixture flour mixture into butter until just combined.
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6
On a lightly floured surface knead dough about 8 times, or until it just comes together.
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7
Divide dough into 4 equal pieces.
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8
On a sheet of wax paper roll each piece of dough into a 3/4-inch-thick log.
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9
Sprinkle one quarter of spice mixture along the length of each log and roll in mixture to coat completely.
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10
Wrap each log in wax paper.
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11
Freeze dough just until firm, 15 to 20 minutes.
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12
Shortbread dough may be made 1 week ahead and frozen.
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13
Before proceeding with recipe, remove dough from freezer and let stand about 15 minutes, or until slightly softened to facilitate slicing.
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14
Remove logs carefully from wax paper and slice into 1/2-inch-thick rounds.
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15
Place rounds 1/4 inch apart on ungreased baking sheets and bake in batches in middle of oven 15 minutes, or until browned lightly.
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16
Gently loosen shortbread bites with a spatula from baking sheet (do not remove from sheet) and cool completely.
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17
Carefully transfer shortbread bites to a serving dish (they will be fragile) and serve as an hors d'oeuvre.
