Elegant Coconut And Curry Butter Cookies
Extract from Luscious Coconut Desserts • By Lori Longbotham • Published by Chronicle Books
About
from Luscious Coconut Desserts
Curry powder in a cookie might seem odd, but it really works. The curry powder I use most often includes ground coriander, fenugreek, turmeric, cumin, black pepper, bay leaves, celery seed, nutmeg, cloves, onion, red pepper, and ginger. (For these cookies, I recommend a curry powder that doesn’t contain garlic!)
Makes 3 dozen cookies
-
Sarah Kim favorited Elegant Coconut And Curry Butter Cookies
25 Jul 17:35
-
judithchen favorited Elegant Coconut And Curry Butter Cookies
05 Jan 09:29
-
Lotusburger favorited Elegant Coconut And Curry Butter Cookies
04 Jan 15:03
-
Belle favorited Elegant Coconut And Curry Butter Cookies
24 Nov 06:50
-
Step 1
Stir together the flour, toasted coconut, curry powder, and salt with a fork in a medium bowl.
-
Step 2
Beat the butter, sugar, and coconut extract with an electric mixer in a large deep bowl, beginning on low speed and increasing to medium-high speed, until light and fluffy. Add the egg yolks and beat until well combined. Reduce the speed to low and add the flour mixture in 2 batches, beating just until blended. With a rubber spatula, stir in the coconut mixture.
-
Step 3
If the dough is too soft, chill it for 1 hour, or until it is firm enough to work with. Press the dough together with your hands and divide it in half. Place each half on a sheet of wax paper and form into a 7-by-1 1/2-inch log. Smooth each log with damp fingers. Wrap the logs in wax paper and refrigerate for at least 2 hours, until thoroughly chilled and firm, or for up to 2 days.
-
Step 4
Position a rack in the middle of the oven and preheat the oven to 400°F. Line 2 large heavy baking sheets with silicone baking mats or parchment paper, or use 2 large nonstick baking sheets.
-
Step 5
With a sharp knife, cut each log crosswise into generous 1/4-inch-thick rounds. Arrange the rounds 2 inches apart on the baking sheets.
-
Step 6
Bake one sheet at a time, turning the baking sheet around halfway through, for 10 to 12 minutes, until the edges are golden brown. Let cool completely on the baking sheets on wire racks. (The cookies can be stored in an airtight container at room temperature for up to 3 days.)
and added curry powder to taste.