Bombay Delights Recipe
Ingredients
| 1 cup unsalted butter, at room temperature | ||
| 2 cups firmly packed dark brown sugar | ||
| Vanilla extract | 2 Teaspoon | |
| Eggs | 2 , beaten | |
| Unsalted peanuts | 1 1/2 Cup (16 tbs), chopped | |
| Golden Raisins | 1/4 Cup (16 tbs), chopped | |
| Unbleached flour | 3 Cup (16 tbs) | |
| Baking soda | 1/2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Curry powder | 1 Tablespoon | |
Directions
1. In a large bowl cream butter with brown sugar. Add vanilla and eggs, then mix in peanuts and raisins.
2. In a medium bowl sift together flour, baking soda, baking powder, salt, and curry powder. Add flour mixture to butter mixture and combine well.
3. Form dough into 2 cylinders, each about 1 1/2 inches (3.75 cm) in diameter. Wrap individually in waxed paper and freeze until firm.
4. Preheat oven to 350°F (175°C). While cookie dough is still frozen, cut each cylinder into 1/4-inch-thick (.6-cm) slices. Bake on ungreased baking sheets until lightly browned (12-15 minutes). Let cool on sheets about 5 minutes, then remove to racks.
2. In a medium bowl sift together flour, baking soda, baking powder, salt, and curry powder. Add flour mixture to butter mixture and combine well.
3. Form dough into 2 cylinders, each about 1 1/2 inches (3.75 cm) in diameter. Wrap individually in waxed paper and freeze until firm.
4. Preheat oven to 350°F (175°C). While cookie dough is still frozen, cut each cylinder into 1/4-inch-thick (.6-cm) slices. Bake on ungreased baking sheets until lightly browned (12-15 minutes). Let cool on sheets about 5 minutes, then remove to racks.
Chef
