Curried Shortbread Pillows

Let's talk about curry.

Mmm, curry.

This golden blend of rustic spices that stains everything a warm, rich saffron and lends a deep, earthy undertone to whatever dish it's added to is, without a doubt, my favourite spice. My gran used it so often when us kids were growing up that it's scent has become inseparable from her in my mind - all it takes is a pan of onions sautéing in butter and curry and I'm whisked back to the careworn kitchen in which she prepared many a delicious, memorable meal.

Curry is actually a blend of herbs and spices and the taste varies depending on the mixture used. Common additions are turmeric (from which it gets it's gorgeous colour), cumin, nutmeg, cinnamon, cardamom, fennel and cloves. I love mixing my own - you get more control over the taste that way and you can make it in batches as needed instead of buying that monster bargain-priced tub that you'll just end up throwing out after using a quarter.

The best thing about curry though, is that it's good on just about anything. You have a problem? Curry will solve it.

How can you make roast chicken more exciting? Rub curried lemon butter under it's skin, my friend.

Tired of those same old mashed yams? Add some curry to those jewels, baby.

Your kitten in desperate need of a makeover? Sprinkle away, Clinton Kelly, sprinkle away!

(note: no kittens were harmed in the making of this post.)

Whenever I'm feeling blue and need a pick me up, I turn to my old familiar friend. Which is exactly how these cookies happened. There I was, in the middle of whipping up some shortbread pillows when my eyes fell upon a cluster of spice jars. Do I dare? I thought to myself.

Oh, dare I did. And it was awesome. Try it. You'll love it - and even if you don't, how can you pass up the opportunity to try something as delightfully weird as curried shortbread?

They're not hard to make. Just cream together those star-crossed lovers, butter & sugar, slowly add in flour and just a dash of cream (sometimes you don't even need it), and then add in your spices until you get a beautiful, loose dough.

Roll it out and either use cookie cutters or, if you're after a more rustic look, just use a plain ol' dinner knife to make wedges. 

No need to grease the baking pan - these suckers are mostly buttah, after all. But feel free to sprinkle a little flair on them. Sugar is always good. Cinnamon. Allspice. Heck, go crazy and do all three!

Then bake them at 400F for 6-8 minutes, until just set and the edges just barely turn golden. Let them cool on a rack. Eat three or four while you brew a cup of chai tea. Then enjoy the rest while you relax and watch the sunset. 

Curried Shortbread Pillows

3/4 cup butter, at room temp

1/4 cup sugar

2 cups flour

1/2 tsp ground cumin

1/2 tsp freshly ground black pepper

1/4-1/2 tsp ground turmeric

1/4 teaspoon cayenne

1/8 tsp cinnamon

2-3 tbsp cream, if needed

Preheat oven to 400F.

In a medium sized mixing bowl, cream together butter and sugar. Add in flour and spices and mix until incorporated. If dough is too dry, add in cream. 

Roll out to 1/4-inch thickness (note: you might have to refrigerate the dough to make it easier to handle) and cut into desired shapes.

Place on ungreased cookie sheets and bake for 6-8 minutes until just set and edges begin to turn golden brown.