I know… the name does throw you off. But the taste is delicious! This is the second time I have made these cookies and the recipe is still repeat worthy for me.
This recipe is by Paul Grimes and was published in Gourmet magazine, September 2009.
You can make the exact same recipe with readymade chai masala too, works fabulously for a tea time. Pack the shortbread cookies into small goodie bags and give them out as gifts. Cookies are always appreciated!
- Toast 2 tsp coriander seeds 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 an electric coffee grinder or with a mortar and pestle.
- Toast 2 tsp curry powder in a small heavy skillet, over medium heat, shaking skillet often, until fragrant and a shade darker, about 2 minutes.
- Preheat oven to 350F (175C) with racks in the upper and lower thirds.
- Blend 2 sticks unsalted softened butter, 1/2 cup sugar, 1 tsp pure vanilla extract* and 1 tsp salt with a spatula or using the paddle attachment in a stand mixer.
- Whisk together 1 3/4 cup flour and spices and then blend into the butter mixture.
- Form 1-inch balls of dough and arrange 2-inches apart on 2 ungreased large baking sheets.
- With sides of a floured pencil of chopstick, press an X into the top of each cookie, gently flattening to 1 1/2-inch in diameter.
- Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes.
- Cool on sheets for 5 minutes, transfer cookies to racks to cool.
*The vanilla extract that I use is from www.penzeys.com or Penzey’s at the Grand Central Market, NYC, NY.