My husband Joel and I spent last Christmas kitty-sitting in Brooklyn. When we weren’t playing with the very-appropriately-named Rodney, we were attempting to put together the world’s largest puzzle (not really, but it sure felt like it), taking walks, and relaxing with some wine. Joel also did a little pantry raiding.
Although he swore he had permission, it still felt a little wrong! Joel discovered a few things to snack on, but there was one thing I couldn’t help coming back to: homemade Curry Shortbread Cookies.
The flavor of those aromatic, spicy Curry Shortbread Cookies was just so wonderful that—even though I felt a little guilty—I couldn’t help returning for more. And once I made it home, I had to create my own version, of course!
I had never considered adding curry to cookies before, but it’s a delicious combination. The curry powder gives these treats a warm golden color and intriguing spicy taste.
The other wonderful thing about these cookies is that they are so easy to make. You’ll need just a few ingredients that are probably already in your cupboard. I kept it simple and cut the cookies into squares, but they would look extra pretty cut into other shapes. So get out your cookie cutters!
Give these Curry Shortbread Cookies at try. I guarantee you won’t be able to stop at one!
- Nonstick spray
- 1 cup butter
- 1/2 cup sugar
- 1 1/2 tsp. curry powder
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 2 cups flour
- Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
- Cream butter and sugar in the bowl of a stand mixer.
- Mix in curry powder, vanilla, and salt, scraping down bowl as necessary.
- Add flour to bowl and mix (starting slowly so you don't get flour everywhere) until a cohesive dough is formed.
- Place the dough on a floured surface and use your hands to form it into a rough square.
- Roll dough out to about 1/4-inch thick, adding more flour to your surface to avoid sticking, if necessary.
- Use a knife to cut dough into squares. If you have dough scraps, roll them out again and cut out more squares.
- Transfer squares to the baking sheet, spacing them about 1-inch apart.
- Bake cookies for 10-15 minutes, or until just starting to turn golden brown around the edges.
- Cool cookies on a rack, then serve. Enjoy!
If you do not have a stand mixer, a hand mixer will work well, too.