Curry coins recipe
Curry Coins recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 1 cup butter
- 2 cups brown sugar
- 2 eggs, lightly beaten
- 2 teaspoons vanilla
- 3 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons curry powder
- 1-1/2 cups chopped walnuts (optional)
These are wonderful cookies to serve at tea time. They are crisp and not overly sweet, with a wonderful elusive flavor.
Cream butter and brown sugar until light and fluffy. Add eggs and vanilla and incorporate well. Sift remaining dry ingredients, then add to mixture and combine. Stir in nuts (if using).
Divide dough into 4 rolls and wrap each in waxed paper, then freeze. Slice into 1/4-inch slices while frozen and place on ungreased baking sheet.
Bake in preheated 350-degree oven for 12 to 14 minutes or until golden. Let cool 2 minutes on baking sheet, then remove to racks and cool. Cookies will crisp on cooling.
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