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Bombay Delights

Global.Potpourri's picture
Ingredients
  Unsalted butter 1 Cup (16 tbs) (At Room Temperature)
  Firmly packed dark brown sugar 2 Cup (32 tbs)
  Firmly packed brown sugar 2 Cup (32 tbs)
  Vanilla extract 2 Teaspoon
  Eggs 2 , beaten
  Unsalted peanuts 1 1⁄2 Cup (24 tbs), chopped
  Golden raisins 1⁄4 Cup (4 tbs), chopped
  Unbleached flour 3 Cup (48 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.

Recipe Summary

Cuisine: 
Indian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Nut
Interest: 
Gourmet

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