Citrus and Curry Leaf Shortbread Cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp sea salt
• 1 cup unsalted butter (2 sticks, at room temperature)
• 3/4 cup powdered sugar
• 1 tbsp grapefruit (orange, or lemon zest (I used grapefruit))
• 1 tbsp finely minced curry leaves

Instructions

1. In a medium bowl, whisk together flour and salt.
2. In a separate bowl, using either an electric mixer or a handheld beater, beat the butter, powdered sugar, zest and curry leaves together on medium speed until well mixed and fluffy. About 2 to 3 minutes.
3. Reduce speed to low and add slowly add in the flour mixture until combined.
4. Divide the dough into half. Place each half onto a sheet of parchment paper and roll into a log about 1 1/2 inches in diameter. Twist the ends and refrigerate the logs for at least one hour.
5. Preheat the oven to 350 degrees Fahrenheit. Cut the logs into 1/4 inch thick slices. Place the slices about 1 inch apart on a parchment lined cookie sheet.
6. Bake for about 15 to 17 minutes until the cookies are golden around the edges.
7. Transfer the cookies to wire racks for cooling.

Nutrition

• Calories: 121
• Carbohydrates: 12
• Protein: 1
• Fat: 8
• Saturated Fat: 5
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 2
• Trans Fat: 1
• Cholesterol: 20
• Sodium: 50
• Potassium: 14
• Fiber: 1
• Sugar: 4
• Vitamin A: 243
• Vitamin C: 1
• Calcium: 4
• Iron: 1