What’s that you say? You want a cookie with a bit of spice gently teasing your tongue, some sweetness, a bit of crunch and a bit of chew! Have I got a cookie for you! This is a classic from one of my favorite “free” magazines “LCBO Food & Drink”, a few years back. I’ve modified it a bit and took out some unnecessary steps.  It is gently spiced. I don’t even want to say it’s spiced because you might not try them. But the reality is that they are easy to make and even easier to eat. The combination of roughly chopped almonds, the sweetness of the jam and the gentle spice from the coriander, cardamom, cinnamon and yes, even a mild curry powder – it’s umami in your mouth! This is another 2024 Christmas Treat – Moroccan Cookies. 

If you want to reduce the quantity of curry powder (keep in mind there is only ½ teaspoon of it in this dough) you could try ¼ teaspoon. The trick, I think, is to use a curry powder blend that you like. Remember please, expensive doesn’t mean they taste good. I have tried the gambit in my experiments over the last 40+ years of cooking and baking. The ones I like the best and will most often have are the Dion brand and the No-name variety. I don’t know why, the blend just seems to awaken my taste buds. But you can also try the Suraj brand (I have no connection with any of these brands).

These are essentially Thumbprint cookies with a hint of spice. You can finish them off any way you like – a full almond on top, a nub of a chocolate you like, jam and even a chutney – well why not! Make a batch of these cookies and vary the toppings. It will look like you slaved over your sweet table! For me though, the best part of this cookie, was making it with my daughter. This is one of her favorite Christmas activities and quite honestly, she bakes somethings better than I do. She is meticulous with a recipe (I know right, just like her father – not!) in cooking and especially baking. As always – enjoy!

Ingredients:
 ¾ cup unsalted butter, room temperature
½ cup icing sugar
2 cups all-purpose flour
1 tsp each – ground coriander, cardamom and salt
½ tsp each – cinnamon and curry powder
1/3 cup milk – you may not need all of it
¾ cup finely chopped, skin on almonds
Topping – jam, chutney, full almond etc.

Directions:
1.  Heat your oven to 325f, line two baking trays with parchment – set aside
2.  In a medium sized bowl, whisk the flour, salt and spices – set aside
3.  In another bowl, add the chopped almonds – set aside
4.  In the bowl of your stand mixer, cream the butter and icing sugar – about 3 minutes on medium (longer if using a hand blender or if doing this by hand)
5.  Add the flour mixture and beat until mixed
6.  With the mixture on low, slowly add the milk until it come together and forms a dough that is not too sticky, and easily forms a ball
7.  Use an ice cream scoop and measure out the dough, roll it into a ball, roll in the nut bowl, pressing lightly to ensure the nuts stay in place when baking – and place on the prepared baking tray
8.  Using your thumb, little finger or the end of a wooden spoon, make an indent into the center of each cookie and fill with your choice of topping
9.  Bake for 17 – 22 minutes, rotating trays half way through – cookies are ready when slightly firm and can move easily on the baking sheet

Notes, Tips and Recommendations:
 Vary your toppings – jam, full almond, chutney, chocolate etc
Place half the dough onto a piece of parchment, roll into a log, roll the log in the chopped almonds, pressing lightly to ensure they stick, chill about 20 minutes (enough time to clean up) and then cut into ½” slices – follow the directions for the rest
Add a ¼ – ½ tsp of paprika or cayenne for color and/or heat to the spice mix