2 tsp mild curry powder or garam masala 2½ cups all purpose flour (10 ounces) 1 cup almonds (plus additional 50 to decorate cookies, if desired) 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ tsp ground cinnamon 1 cup (2 sticks or 8 oz) unsalted butter 1 tsp grated orange zest ⅔ cup granulated sugar ⅔ cup lightly packed brown sugar 2 large eggs 2 tsp vanilla 1 cup sweetened flaked coconut
Heat curry powder in a small heavy skillet over low heat for 15 to 20 seconds until fragrant. (I've also been told you can microwave it, but I don't have a microwave.) Let cool.
Place flour, 1 cup of almonds, the toasted curry powder, baking powder, baking soda, salt and cinnamon in a food processor with a steel blade. Pulse until the mixture is finely chopped and cakey. (I don't have a food processor, so I grind the almonds in my coffee grinder and then just mix the dry ingredients with my hands until it gets cakey.)
In a mixer, mix the butter and orange zest on medium low speed until creamy and lightened in color. Add the sugar in a steady stream, then the brown sugar. Mix for about 1 minute. Add eggs one at a time, mixing well after each one. Add the vanilla. Scrape bowl as needed. (Again, you can cream these ingredients together by hand.)
Add the dry ingredients in three additions, mixing just until blended after each addition. Fold in the coconut.
Chill dough for 20 to 30 minutes, until firm enough to shape or scoop into balls.
Preheat oven to 375 F. Moderately butter the cookie sheets or use parchment paper.
Form 1-inch balls of dough, and place on cookie sheets, about 2 inches apart. Using a cookie scoop is by far the fastest way. If you don't have a cookie scoop, the fastest way to shape the dough is to divide it into four, shape each quarter into a sausage, and cut the sausage into suitably sized chunks that you can then roll into balls.
If using an almond or almond sliver to decorate, press it into the top of the cookie. Flatten each cookie into a 1½ inch disk. Bake for 10-12 minutes, or until the edges are golden brown. Turn pans from back to front once during baking and swap the pans top to bottom if you're cooking two pans at once. Let stand 2 –3 minutes to cool, then loosen with a metal spatula. If using parchment paper, slide the paper with the cookies onto cooling rack. They should be easy to remove after a few minutes.
These freeze well, and will store airtight at room temp up to 3 weeks.
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carisma_sensei
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Date: 2019-12-24 04:59 pm (UTC)2 tsp mild curry powder or garam masala
2½ cups all purpose flour (10 ounces)
1 cup almonds (plus additional 50 to decorate cookies, if desired)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1 cup (2 sticks or 8 oz) unsalted butter
1 tsp grated orange zest
⅔ cup granulated sugar
⅔ cup lightly packed brown sugar
2 large eggs
2 tsp vanilla
1 cup sweetened flaked coconut
Heat curry powder in a small heavy skillet over low heat for 15 to 20 seconds until fragrant. (I've also been told you can microwave it, but I don't have a microwave.) Let cool.
Place flour, 1 cup of almonds, the toasted curry powder, baking powder, baking soda, salt and cinnamon in a food processor with a steel blade. Pulse until the mixture is finely chopped and cakey. (I don't have a food processor, so I grind the almonds in my coffee grinder and then just mix the dry ingredients with my hands until it gets cakey.)
In a mixer, mix the butter and orange zest on medium low speed until creamy and lightened in color. Add the sugar in a steady stream, then the brown sugar. Mix for about 1 minute. Add eggs one at a time, mixing well after each one. Add the vanilla. Scrape bowl as needed. (Again, you can cream these ingredients together by hand.)
Add the dry ingredients in three additions, mixing just until blended after each addition. Fold in the coconut.
Chill dough for 20 to 30 minutes, until firm enough to shape or scoop into balls.
Preheat oven to 375 F. Moderately butter the cookie sheets or use parchment paper.
Form 1-inch balls of dough, and place on cookie sheets, about 2 inches apart. Using a cookie scoop is by far the fastest way. If you don't have a cookie scoop, the fastest way to shape the dough is to divide it into four, shape each quarter into a sausage, and cut the sausage into suitably sized chunks that you can then roll into balls.
If using an almond or almond sliver to decorate, press it into the top of the cookie. Flatten each cookie into a 1½ inch disk. Bake for 10-12 minutes, or until the edges are golden brown. Turn pans from back to front once during baking and swap the pans top to bottom if you're cooking two pans at once. Let stand 2 –3 minutes to cool, then loosen with a metal spatula. If using parchment paper, slide the paper with the cookies onto cooling rack. They should be easy to remove after a few minutes.
These freeze well, and will store airtight at room temp up to 3 weeks.