Coriander Cookies Food

CORIANDER DROP COOKIES

Steps:

• Cream the shortening, gradually add in the sugar and beat until light.
• Add the vanilla, then the eggs, one at a time, beating after each addition until blended.
• Sifted together the flour through coriander.
• Add the sifted dry ingredients to the shortening-egg mixture and mix well.
• Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets.
• Bake at 400° about 10 minutes until done.

CORIANDER COOKIES

Steps:

• Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl.
• Roll into ½-inch balls. Place on cookie sheet. Flatten with a fork.
• Bake at 400 for 6 to 8 minutes, being careful not to over-bake. Cool completely on wire rack.
• (Variation: add 1 lemon juice instead of milk and 2 teaspoons lemon peel.).

CURRY CORIANDER SHORTIES

Steps:

• 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.
• Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
• Preheat oven to 350°F with racks in upper and lower thirds.
• Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
• 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.
• 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.