Citrus and Curry Leaf Shortbread Cookies
A shortbread cookie with flavors of curry nad grapefruit zest for more depth
Servings: 24 cookies
- 2 cups all-purpose flour
- ½ tsp sea salt
- 1 cup unsalted butter 2 sticks, at room temperature
- ¾ cup powdered sugar
- 1 tbsp grapefruit orange, or lemon zest (I used grapefruit)
- 1 tbsp finely minced curry leaves
In a medium bowl, whisk together flour and salt.
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.
Reduce speed to low and add slowly add in the flour mixture until combined.
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.
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.
Bake for about 15 to 17 minutes until the cookies are golden around the edges.
Transfer the cookies to wire racks for cooling.
Calories: 121kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg