Coriander & Curry Cookies

This recipe makes about 3 dozen shortbread-like cookies.


1-1/2 tsp Ground Coriander
1-1/2 tsp Madras Curry Powder
2 sticks (1 Cup) unsalted butter, softened
1/2 Cup sugar
1 tsp Vanilla Extract or Vanilla Paste
1 tsp salt
1-3/4 Cups all-purpose flour


Preheat oven to 350°F with baking racks positioned in upper and lower thirds of the oven.

Blend together the butter, sugar, vanilla, and salt with a heavy wooden spoon. In another bowl, whisk together the dry ingredients: the flour and spices, separately, then mix the dry mixture into butter mixture with the wooden spoon.

Form 1-inch balls of dough, and arrange the cookies 2 in apart, on 2 ungreased large baking sheets. Flatten each dough ball into a disk, about 1-1/2 inches in diameter.

Put baking sheets in the preheated oven, and bake, switching position of the baking sheets halfway through, until edges of cookies are golden, 20 to 25 min. Remove the baking sheets from the oven, and allow cookies to cool on the sheets for roughly 5 min before transferring cookies to racks to cool.