CURRY CORIANDER SHORTIES
Makes about 3 dozen cookies
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
3/4 teaspoon salt
1 3/4 cups unbleached all-purpose flour
1. 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 an electric coffee/spice grinder or mortar and pestle.
2. Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
3. Position racks in upper and lower thirds of oven. Preheat to 350° F.
4. Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
5. Form 1-inch balls of dough and arrange 1 1/2 inches apart on 2 parchment lined baking sheets. Using the side of a floured pencil or chopstick, press an X into top of each cookie.
6. Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets for 5 minutes, then transfer cookies to racks to cool.
barely adapted from Paul Grimes (Gourmet, September 2009)
|toasting coriander seeds|
Definitely use fresh spices to get the full effect.
|ground coriander seeds|
|toasting curry powder|
|butter, sugar, salt and vanilla extract|
|butter etc. mixed|
|flour and spices|
|making an X in a dough ball|
|I used chopsticks (thanks chopstick buddy)|
|curry coriander shorties|