Since Cilantro(Coriander is the seeds from the Cilatro plant) is the Herb of the Year for 2017, I am sharing a cookie I created using toasted Coriander seeds with my favorite Shortbread cookie recipe.
1 1/2 Cups unsalted butter
2/3 Cup sugar
2 Tablespoons Toasted Coriander seeds, crushed with a mortar and pestle
(best to use an iron skillet, stir for two minutes until fragrant)
2 ¾ Cups all-purpose flour
¼ teaspoon salt
option: 3 drops green food coloring for shamrocks
2 teaspoons sugar for decorating. (I used green sugar for shamrocks.)
Cream sugar butter and sugar until light & fluffy.
Stir in flour, salt, and coriander until blended. The dough will be soft. Cover and refrigerate fro one hour.
When ready, roll dough ¼ inch thick on a floured surface. Cut into desired shapes. Use parchment paper on cookie sheets. Preheat oven to 375. Bake 8-9 minutes watching carefully to avoid overcooking.
Let cookies rest on cookie sheet 5 minutes until cook before removing. This avoids breaking cookies.
Makes 2 dozen cookies. Can keep up to one week. Can be frozen.