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Curry shortbread

Time 1 hour
Yields Makes about 2 dozen (2-inch) shortbread cookies
Curry shortbread
1

In a small, dry saute 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.


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