I had never considered adding curry to cookies, 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 good at home with a glass of champagne or a cocktail.
- 1 ½ Sticks of unsalted butter at room temperature
- ¼ Cup Sugar
- 1 ½ 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.