Curry Leaf Shortbread with Peanuts and Grapefruit

By • November 6, 2015 0 Comments

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Looking for something a little out of the ordinary for this year's cookie tray? These cookies are subtly spicy, super fragrant, and crumbly and buttery in the way good shortbread should be.

They have a surprising sesame flavor (perhaps from the combination of curry and peanut?) and you might even consider upping the amount of fresh curry leaves if you want something more powerful (or if you're trying to use up a bag of fresh curry leaves).

This recipe is lightly adapted from Indiaphile's Citrus and Curry Leaf Shortbread Cookies.
Sarah Jampel

Advertisement

Makes about 2 dozen

  • 2 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup coconut palm sugar (feel free to substitute another kind of sugar in its place)
  • 1 tablespoon grapefruit zest (from 1 large grapefruit)
  • 1 tablespoon minced fresh curry leaves
  • 1/4 teaspoon ground cardamom
  • 2 handfuls roughly chopped salted peanuts
  • Demerara sugar, for sprinkling
  1. In a small bowl, whisk together the flour and the salt.
  2. In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, grapefruit zest, curry leaves, and cardamom until light and fluffy, 2 to 3 minutes.
  3. Reduce speed to low and add slowly add the flour mixture until just incorporated. Add the peanuts and mix for just a couple more seconds so that they're evenly distributed.
  4. Divide the dough in two and dump each half onto a swathe of plastic wrap. Use the plastic wrap to form the dough into logs. Put the two logs in the refrigerate for at least 1 hour to firm up.
  5. When you're ready to bake, preheat the oven to 350° F and line two baking sheets with parchment paper or Silicone mats.
  6. Slice the logs into 1/4 inch-thick rounds and place the cookies on the baking sheets, separating them by at least 1/2 inch. Sprinkle the tops with demerara sugar, pressing down gently to help it stick.
  7. Bake for 15 to 17 minutes, until golden around the edges. Let the cookies cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  8. Feed to yourself, then feed to your friends and ask them to guess the secret ingredient!!

More Great Recipes:
Cookies|Desserts|Curries

Topics: Cookies!, Baking, Dessert, Indian Cooking