Curry Coriander Shorties Recipes

CURRY CORIANDER SHORTIES

Curry Coriander Shorties image

Provided by Paul Grimes

Categories Cookies Dessert Bake Picnic Curry Vanilla Coriander Butter Coffee Grinder Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 8

Ingredients

2 teaspoons coriander seeds
1 1/2 teaspoon curry powder (preferably Madras)
2 sticks unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon salt
1 3/4 cups all-purpose flour
Equipment: an electric coffee/spice grinder or a mortar and pestle

Steps:

Toast coriander in a small heavy skillet over medium heat, shaking skillet often, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind in grinder.
Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
Preheat oven to 350°F with racks in upper and lower thirds.
Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased large baking sheets. With side of a floured pencil or chopstick, press an X into top of each cookie, gently flattening to 1 1/2 inches in diameter.
Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets 5 minutes, then transfer cookies to racks to cool.

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