Curry Coriander Shorties Recipes
CURRY CORIANDER SHORTIES
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
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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