Peanut butter and curry cookies from Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants by Christine Carroll and Jody Eddy

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  • clcorbi on August 30, 2017

    I became very intrigued by the idea of these cookies and had to try them. I used a natural pb from TJ's and a packaged garam masala mix. I think I also decreased the garam masala ever so slightly because I got nervous about adding a full 2T. I got sort of discouraged when I tasted the dough, because my boyfriend and I both agreed it was weird. Fortunately, the curry flavor really mellowed out after baking, and I sort of like the result! I don't think I'll be making these cookies all the time, but I'm happy I tried them. They have a very crumbly, rich texture--almost like a thicker shortbread. This is probably from all the butter. The garam masala comes through but isn't overpowering (although to reiterate, I didn't use the full 2T). An interesting cookie for sure.

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