Active Time

　　25 min

　　Total Time

　　1 1/4 hr (includes cooling)

　　Food editor Paul Grimes is used to getting ribbed by his colleagues for sneaking curry powder into his desserts—he loves the air of mystery it lends to sweets—but these cookies received unanimous acclaim. Paired with citrusy coriander, the curry keeps the sugar and butter from stealing the show.

　　

Ingredients

Makes about 3 dozen cookies

　　2 teaspoons coriander seeds

　　1 1/2 teaspoon curry powder (preferably Madras)

　　2 sticks unsalted butter, softened

　　1/2 cup sugar

　　1 teaspoon pure vanilla extract

　　1 teaspoon salt

　　1 3/4 cups all-purpose flour

　　Equipment: an electric coffee/spice grinder or a mortar and pestle

　　

Step 1

Toast coriander in a small heavy skillet over medium heat, shaking skillet often, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind in grinder.

　　

Step 2

Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.

　　

Step 3

Preheat oven to 350°F with racks in upper and lower thirds.

　　

Step 4

Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.

　　

Step 5

Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased large baking sheets. With side of a floured pencil or chopstick, press an X into top of each cookie, gently flattening to 1 1/2 inches in diameter.

　　

Step 6

Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets 5 minutes, then transfer cookies to racks to cool.