Cayenne Shortbread

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!

• Ready In: 30 mins
• Yields: 10-15 cookies

Ingredients

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

Directions

1. Preheat oven to 350 degrees F.
2. Cream together the butter and sugar until very smooth.
3. 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.
4. Add the cayenne pepper.
5. On a lightly floured surface, roll dough out to prefered thickness (I usually make mine kind of thin- about 1/8 inch).
6. Cut into desired shapes and place on a nonstick baking sheet.
7. Bake until golden brown.
8. The time will depend on the size and thickness of your shortbreads.
9. 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.
10. Cool on racks and enjoy!