Coriander Cookies Recipes
CORIANDER DROP COOKIES
I love what a hint of coriander does for basic vanilla drop cookies. Number of servings (i.e., number of cookies) is an estimate, depending on the size of the teaspoonfuls of batter you use. Cooking time assumes you bake it in two batches.
Provided by echo echo
Categories Drop Cookies
Time 30m
Yield 48 serving(s)
Number Of Ingredients 8
Steps:
- Cream the shortening, gradually add in the sugar and beat until light.
- Add the vanilla, then the eggs, one at a time, beating after each addition until blended.
- Sifted together the flour through coriander.
- Add the sifted dry ingredients to the shortening-egg mixture and mix well.
- Drop the batter by teaspoonfuls onto a lightly greased cookie sheet or sheets.
- Bake at 400° about 10 minutes until done.
Nutrition Facts : Calories 85.7, Fat 4.5, SaturatedFat 1.3, Cholesterol 8.8, Sodium 47, Carbohydrate 10.2, Fiber 0.2, Sugar 4.2, Protein 1.1
CORIANDER COOKIES
Make and share this Coriander Cookies recipe from Food.com.
Provided by Rachel-Snachel
Categories Drop Cookies
Time 12m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl.
- Roll into ½-inch balls. Place on cookie sheet. Flatten with a fork.
- Bake at 400 for 6 to 8 minutes, being careful not to over-bake. Cool completely on wire rack.
- (Variation: add 1 lemon juice instead of milk and 2 teaspoons lemon peel.).
Nutrition Facts : Calories 84.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 16.1, Sodium 29.6, Carbohydrate 11.1, Fiber 0.3, Sugar 5.6, Protein 1
CURRY CORIANDER SHORTIES
Provided by Paul Grimes
Categories Cookies Dessert Bake Picnic Curry Vanilla Coriander Butter Coffee Grinder Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 8
Steps:
- 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.
- Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
- Preheat oven to 350°F with racks in upper and lower thirds.
- Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
- 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.
- 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.
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