During a recent vacation, we made a stop at a local craft ice cream maker. There were two flavors that were outstanding–Pineapple Pink Peppercorn, and Curry. The curry ice cream was intriguing.
So this year, when my favorite local ice cream maker was sold…I was concerned…would the ice cream be any good? So, solely for the purpose of research, I have made many trips there. The ice cream at Krasa’s Kove is not quite as rich as its predecessor, but its good. And they are being more experimental with flavors..my current favorites are Raspberry Jalapeno and Triple C (Coconut, Cashew and Curry).
The curry has this both sweet and mildly savory undertone that is fascinating! So, when I saw this recipe, I knew I had to try it.!
This cookie has chewy coconut goodness, perfectly paired with curry undertones, and topped with a crunchy almond. More savory than sweet, and leaving you wanting just one more…..
modified from Carole Walter’s “Great Cookies”
(makes about 50 2-inch cookies)
2 tsps. mild curry powder
2 1/2C all purpose flour
1 C plus about 50 unblanched almonds, toasted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 C unsalted butter
1 tsp grated orange zest
2/3 C granulated sugar
1/2 C light brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 C chopped sweetened, flaked coconut.
1. Heat the curry powder in a small, heavy skillet over low heat for 15 – 30 seconds until fragrant. Set aside to cool.
2. Place the flour, 1C of the almonds, toasted curry powder, baking powder, baking soda, salt and cinnamon in food processor bowl fitted with the steel blade. Pulse 10 – 12 times, then process for 1 minute or until the mixture is very finely chopped and cakey. Set aside.
3. In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter and orange zest on medium low speed until creamy and lightened in color. Add the granulated sugar in a steady stream, then add the brown sugar and mix for about 1 minute. Add the eggs one at a time, mixing well after each, then add the vanilla, scraping the bowl as needed. Add the dry ingredients in three additions, mixing just until blended after each addition. Using a large wooden spoon, fold in the coconut. Chill the dough for 20-30 minutes, or until firm enough to roll into balls.
4. Preheat oven to 375 degrees. Butter your cookie sheets or line with parchment paper. Scoop dough into 1-inch balls and place on cookie sheet, about 2 inches apart. Gently press a whole almond into the center of each cookie. Using the heel of you hand, flatten the cookie into a 1 1/2″ disk. Bake for 10 -12 minutes, or until the edges are golden brown. let stand for 2-3 minutes before loosening with a spatula.