Curry Coriander Shorties

Name: Curry Coriander Shorties
Yield: 4 servings
Ingredients: 1 2 teaspoons coriander seeds; 1 1 1/2 teaspoon curry powder (preferably Madras); 1 2 sticks unsalted butter, softened; 1 1/2 cup sugar; 1 1 teaspoon pure vanilla extract; 1 1 teaspoon salt; 1 1 3/4 cups all-purpose flour; 1 Equipment: an electric coffee/spice grinder or a mortar and pestle

From the kitchen of Carly

Toasted coriander and curry powder melt into buttery shortbread, giving you crispy-edged cookies with serious spiced depth. These aren't sweet; they're savory-leaning and dangerously addictive, perfect with tea or alongside cheese.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 teaspoons coriander seeds
11 1/2 teaspoon curry powder (preferably Madras)
12 sticks unsalted butter, softened
11/2 cup sugar
11 teaspoon pure vanilla extract
11 teaspoon salt
11 3/4 cups all-purpose flour
1Equipment: an electric coffee/spice grinder or a mortar and pestle

Instructions

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.