The picture of these cookies from Great Cookies has been haunting me for years. I am not sure why it took me so long to make them. I have loved every cookie I have made from the book. Perhaps, it was because I never had all the ingredients at the same time. These cookies are full of ground almonds, curry powder, cinnamon, orange zest, and coconut. Each one is adorned with a toasted almond right at the center.
I know that curry powder in sweets, has been quite popular in the last few years. I think this is the first time I have tried it though.
The smell of these baking nearly drove me crazy. I tried to wait until they cooled down before I tried one, I failed. These cookies are crazy delicious. The flavors all melded into a new flavor. The curry does not jump out at you. In fact, I am not sure I would be able to pick it out at all. The orange zest and the texture of the coconut are most predominant. I think I could polish off at least 20 of these in one sitting. So far, I am only up to three.
Madras Cookies from Great Cookies by Carole Walter
Makes about 50 2-inch cookies.
2 tsp. mild curry powder
2 1/2 cups all-purpose flour
1 cup plus about 50 whole almonds (scant 1/2 cup), toasted
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp salt
1/2 tsp. cinnamon
1 cup (2 sticks) unsalted butter, slightly firm
1 tsp. grated orange zest
2/3 cup granulated sugar
2/3 cup lightly packed light brown sugar
2 large eggs
2 tsp. vanilla extract
1 cup chopped sweetened, flaked coconut
1. Heat the curry powder in a small heavy skillet over low heat until fragrant, set aside to cool.
2. Place flour, 1 cup of almonds, curry powder, baking powder,
baking soda, salt and cinnamon in a food processor bowl fitted with a
metal blade. Pulse 10-12 times, then process for 1 minute or so or
until mixture is very finely chopped and cakey. Set aside.
3. In large bowl of an electric mixer, mix butter and orange zest
until creamy. Add granulated sugar in a steady stream, then add brown
sugar and mix for about 1 minute. Add the eggs one at a time, mixing
well after each, then add the vanilla, scraping bowl as needed. Add the
dry ingredients in 3 additions, mixing just until blended after each
addition. Using a large wooden spoon, fold in the coconut. Chill the
dough for 20-30 minutes, until firm enough to handle.
4. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees. Line two baking sheets with parchment paper.
5. Roll the dough in the palms of your hands to form 1-inch balls
and place on the cookie sheets, about 2 inches apart. Gently press a
whole almond into the center of each cookie. Using the heel of your
hand, flatten the cookie into a 1 1/2″ disk. Bake for 10-12 minutes or
until the edges are golden brown. Toward the end of baking time rotate
the pans from top to bottom and front to back. Let stand for 2 or 3
minutes before loosening with a thin metal spatula. Transfer to cooling
racks.
6. Store in an airtight container between strips of wax paper, for up to 3 weeks. These cookies may be frozen.