|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|
|Curry powder||1 Tablespoon|
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.