Thursday, October 4, 2012

Curry Shortbread Cookies

I was searching for something sweet and savory at the same time, I was sure there wouldn't be such a creature, but I found it!!!  This is such a quick and easy recipe and so unique tasting.

2           sticks of butter, softened
1/4        cup honey
1           teaspoon vanilla
2           Tablespoons coriander seeds
1 1/2     teaspoon curry powder
1 3/4     cup flour

Toast coriander pods in dry skillet over medium heat shaking often until a shade darker and fragrant; about 2 minutes, cool completely take the seeds out of the pod and grind using a pestle an mortar, set aside.  While the coriander is cooling, toast the curry powder about 1 minute, set aside.  Blend the butter, and vanilla using a rubber spatula or wooden spoon, whisk the dry ingredients together and blend with the butter mixture.  Refrigerate 1/2 to 1 hour (longer is no problem), form into 1" balls and arrange 2" apart on an ungreased cookie sheet.  With the sides of the handle end of a chop stick; press an X into the top of each cookie and gently flatten to about 1 1/2 inches.  (You can use any utensil of your choosing)  Bake for 12 to 15 minutes or until brown on the bottom.  Cool 5 minutes on the cookie sheet then transfer to racks to completely cool.
Mangiare    : )

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