I had never considered adding curry to cookies before that pantry raid, but it’s a delicious combination.
The curry powder gives these shortbread cookies a warm, golden color and intriguing, almost savory flavor. So even though these cookies make a great dessert, they are just as at home with a glass of champagne or a cocktail.
- 1& 1/2 Sticks of unsalted butter at room temperature
- ¼ Cup Sugar
- 1 & 1/2 Cups All-Purpose Flour
- 1 & 1/8 Teaspoons Curry Powder
- 1 Teaspoon Salt
- ¾ Teaspoon Paprika
- ¾ Teaspoon Turmeric
- ¼ Teaspoon Chili Powder
- 1/8 Teaspoon Ground Black Pepper
- 1/8 Teaspoon Cayenne Pepper
Preheat the oven to 350˚F. Set oven rack to the middle. Beat butter and sugar together until light and fluffy. Sift flour with spices. Gradually add the flour mixture to the butter mixture and beat until blended. Scrape dough onto parchment paper and shape into a log shape. Chill until firm. Slice dough into ¼ inch pieces. Place on a parchment-lined baking sheet. Prick each slice with a fork before baking for 20 minutes.
Particularly good with a cup of fine Indian Darjeeling – the champagne of tea.
From the Kitchen of Shelda Matthews.