---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Breads
       Yield: 140 servings
       2 tb Paprika
   2 1/2 ts Coarse salt
   1 1/8 ts Cayenne
       7 tb Unsalted butter, softened
       2 tb Sugar
       1 c  All-purpose flour
       1 ts Curry powder
     1/2 ts Ground cumin
   Preheat oven to 350 deg F
   In a small bowl, whisk together paprika, 2 ts salt,
   and 1 ts cayenne and set aside.
   In a bowl with an electric mixer, beat butter with
   sugar until light and fluffy. In another bowl, whisk
   together remaining 1/2 ts salt, remaining 1/8 ts
   cayenne, flour, curry powder, and cumin. Beat flour
   mixture into butter mixture until just combined. On a
   lightly floured surface, knead dough about 8 times, or
   until it just comes together. Divide dough into 4
   equal pieces. On a sheet of wax paper, roll each piece
   of dough into a 3/4-inch thick log. Sprinkle one
   quarter of spice mixture along the length of each log
   and roll in mixture to coat completely. Wrap each log
   in wax paper. Freeze dough just until firm, 15 to 20
   minutes. Shortbread dough may be made 1 week ahead and
   frozen. Before proceeding with recipe, remove dough
   from freezer and let stand about 15 minutes, or until
   slightly softened to facilitate slicing. Remove logs
   carefully from wax paper and slice into 1/2-inch thick
   rounds. Place rounds 1/4-inch apart on ungreased
   baking sheets and bake in batches in middle of oven 15
   minutes, or until browned lightly.
   Gently loosen shortbread bites with a spatula from
   baking sheet (do not remove from sheet) and cool
   completely. Carefully transfer shortbread bites to a
   serving dish (they will be fragile) and serve as hors
   d'oeuvre. Makes about 140 shortbread bites.