Recipe: Curry shortbread
(Bob Chamberlin / Los Angeles Times)
Total time: 1 hour, plus chilling times
Servings: Makes about 2 dozen (2-inch) shortbread cookies
1 1/2 teaspoons curry powder
1 cup (2 sticks) butter, at room temperature
1 cup confectioner's sugar
1 teaspoon vanilla extract
2 cups (8.5 ounces) flour
1/4 teaspoon kosher salt
1. In a small, dry sauté pan, toast the curry powder over medium-high heat just until aromatic, about 2 minutes. Remove from heat and place the curry in a small bowl to cool.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a spatula, work together the butter and sugar just until incorporated. Stir in the vanilla.
3. In a separate, medium bowl, sift together the flour, salt and toasted curry powder.
4. Slowly add the dry ingredients to the butter mixture, stirring until incorporated to form a dough. On a lightly floured surface, flatten the dough into a disc. Cover tightly with plastic wrap and refrigerate until firm, at least 1 hour.
5. Heat the oven to 350 degrees and place a rack in the center of the oven. Lightly grease a baking sheet, or line it with parchment paper or a silicone pan liner.
6. On a lightly floured surface, roll out the dough to a thickness of one-half inch. Cut the shortbread cookies into desired shapes using a cookie cutter or knife, making sure they are the same size so they bake evenly.
7. Place the prepared cookies on the baking sheet and chill for 10 minutes in the refrigerator before baking so the cookies retain their shape.
8. Bake the cookies until lightly browned, about 10 to 15 minutes. Cool the cookies on a rack. Repeat until all the cookies are baked.
Each of 24 cookies: 125 calories; 1 gram protein; 13 grams carbohydrates; 0 fiber; 8 grams fat; 5 grams saturated fat; 20 mg. cholesterol; 5 grams sugar; 13 mg. sodium.
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