Curry Coriander Shorties for The Great Food Blogger Cookie Swap

The holidays are a time to enjoy all sorts of wonderful baked goods from Bourbon Pecan Pie to beautiful cakes like this Apple Cream Cheese Bundt Cake and of course…cookiesLots and lots of Christmas cookies!

I signed up several weeks ago to participate in a holiday Cookie Swap hosted by Lindsay at Love and Olive Oil and Julie at The Little Kitchen, so guess what I was going to be receiving in the mail…more cookies!  Just what one needs this time of year…

When it was my turn to bake, I chose to make a savory cookie rather than a sweet one.  I figure that we all have enough sugar during the holidays and that something a wee bit different might be a welcome change when it arrived at the homes of my fellow swappers.  Call them “Adult Cookies”, if you will. 😉

These have the perfect combination of butter, sugar and spice

These delightful little savory bites are buttery and wonderfully flavored from toasted and ground coriander seeds and Madras Curry Powder.  They have just a hint of sweetness and are excellent served with a glass of wine or during cocktail hour when entertaining guests.

These are perfect with a glass of wine or a cocktail when entertaining

The recipe makes approximately 3 dozen, so it was just the right amount since I had to send 1 dozen cookies to each of my 3 cookie swapping recipients.  Unfortunately, the cookie monster snuck a few before I was able to wrap them for shipping, so one person only got 11 cookies. 🙁  Wonder who the cookie monster might be…hmmm….

I hope Dennis, Jill, and Madi enjoy these as much as we do!  I know I will be baking another batch for the cookie monster us before Christmas!

Happy Holidays!

Curry Coriander Shorties

These wonderful little cookies are perfect served with cocktails for a savory little bite with just a hint of sweetness!


Ingredients:

2 teaspoons coriander seeds

1 1/2 teaspoon curry powder (preferably Madras)

2 sticks unsalted butter, softened

1/2 cup sugar

1 teaspoon pure vanilla extract

1 teaspoon salt

1 3/4 cups all-purpose flour


Directions:

1. 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.


2. Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.


3. Preheat oven to 350°F with racks in upper and lower thirds.


4. Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.


5. 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.


6. 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.


Recipe from Gourmet, September 2009