Curry Coriander Shorties
Delicate shortbread cookies infused with toasted coriander seeds and curry powder, creating an aromatic and unique twist on traditional shortbread. These buttery cookies have a subtle Indian-inspired flavor profile.
Ingredients
- •2 teaspoons coriander seeds
- •1½ teaspoons curry powder
- •2 sticks unsalted butter
- •½ cup sugar
- •1 teaspoon pure vanilla extract
- •1 teaspoon salt
- •1¾ cups all-purpose flour
- •equipment
Cooking Instructions
- 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 grinder.
2 min
- 2.
Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
1 min
- 3.
Preheat oven to 350°F with racks in upper and lower thirds.
10 min
- 4.
Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
10 min
- 5.
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.
15 min
- 6.
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.
25 min
