Ingredients

• 2 teaspoons coriander seeds
• 1 1/2 teaspoon curry powder (preferably Madras)
• 2 sticks unsalted butter, softened
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 1 3/4 cups all-purpose flour
• Equipment: an electric coffee/spice grinder or a mortar and pestle

Instructions

1. Toast coriander in a small heavy skillet over medium heat, shaking skillet often, until fragrant and a shade darker, about 2 minutes. Cool, then finely grind in grinder.
2. Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
3. Preheat oven to 350°F with racks in upper and lower thirds.
4. Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
5. Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased large baking sheets. With side of a floured pencil or chopstick, press an X into top of each cookie, gently flattening to 1 1/2 inches in diameter.
6. Bake, switching position of sheets halfway through, until edges are golden, 20 to 25 minutes. Cool on sheets 5 minutes, then transfer cookies to racks to cool.