Curry Coriander Shorties

Directions

1. 1.

   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.

2. 2.

   Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.

3. 3.

   Preheat oven to 350°F with racks in upper and lower thirds.

4. 4.

   Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.

5. 5.

   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.

6. 6.

   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.