Curry Leaf Shortbread With Peanuts And Grapefruit

1. 1

   In a small bowl, whisk together the flour and the salt.

2. 2

   In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, grapefruit zest, curry leaves, and cardamom until light and fluffy, 2 to 3 minutes.

3. 3

   Reduce speed to low and add slowly add the flour mixture until just incorporated. Add the peanuts and mix for just a couple more seconds so that they're evenly distributed.

4. 4

   Divide the dough in two and dump each half onto a swathe of plastic wrap. Use the plastic wrap to form the dough into logs. Put the two logs in the refrigerate for at least 1 hour to firm up.

5. 5

   When you're ready to bake, preheat the oven to 350u00b0 F and line two baking sheets with parchment paper or Silicone mats.

6. 6

   Slice the logs into 1/4 inch-thick rounds and place the cookies on the baking sheets, separating them by at least 1/2 inch. Sprinkle the tops with demerara sugar, pressing down gently to help it stick.

7. 7

   Bake for 15 to 17 minutes, until golden around the edges. Let the cookies cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

8. 8

   Feed to yourself, then feed to your friends and ask them to guess the secret ingredient!!

* Per serving · 4 servings · Values may vary.