Indian Curry Coconut Sugar Cookies

Pantry Items:
✧ 1.25 cup All Purpose Flour 
✧ 1 Indian Curry Culinary Spice Kit 
✧ 0.25 tsp Salt 
✧ 1 cup unsalted Butter, at room temperature
✧ 0.5 cup Sugar
✧ 1 Tbsp Ginger, minced 
✧ 0.75 tsp pure Orange Extract 
✧ 2 large Egg Yolks 
✧ 1 cup sweetened flake Coconut

Use a spice grinder to grind the Cinnamon, Cloves & Cardamon Seeds (inside of pods), from the Spice Kit. Combine with the remaining Spices from the Kit (omitting .5 to .75 of the Indian Chili Powder), the flour and salt.
In a large bowl beat the butter, sugar, ginger & orange extract with an electric mixer until light & fluffy, add egg yolks & beat until combined. Reduce the speed to low, add flour mixture slowly, beating just until blended.. With a rubber spatula, fold in the toasted coconut.
Divide dough half, roll into 1.5 inch logs, wrap in plastic, chill in freezer 15 minutes. Place oven rack in middle & preheat oven to 400. Cut dough in 1/4 rounds, place on a non-stick baking sheet 2 inches apart. Bake 10 minutes, turning half way through, until edges are light brown. Cool on rack before serving.

Reader Submitted Recipe
Suzanne Overlee
Pursuit of Spice
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