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This customer-submitted treat was adapted from a "colonial times" recipe that suggested coriander was a popular spice for cookies at the time. Who would have thought?

Adapted from a recipe in The Spice Cookbook by Avanelle Day and Lillie Stuckey.

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This customer-submitted treat was adapted from a "colonial times" recipe that suggested coriander was a popular spice for cookies at the time. Who would have thought?

For cookies: Preheat the oven to 350 degrees. Toast coriander seeds in a small skillet over medium heat for about 3 min. or until fragrant. Transfer to a spice grinder and grind until fine. (Alternately, use pre-ground coriander.) In an electric mixer, cream together butter, salt, baking soda and ground coriander. With mixer running, gradually add sugar then egg. Add flour alternately with the buttermilk and extract, blending well. Drop dough by the teaspoon on lightly greased or parchment-lined cookie sheets. Keep dough rounded and spaced about 2 inches apart. Bake for 10 to 15 minutes or until just lightly browned around the edges and just barely firm on top.

For optional glaze: Whisk all ingredients together and drizzle over cookies when they come out of the oven.

These soft, cake-y cookies are best warm right out of the oven. They can be stored in an airtight container.

ITEMS IN THIS RECIPE

Coriander Seeds

41

Select Size

Kosher Salt

32

$6.65

3 lbs  

$6.65

Pure Orange Extract (Organically Sourced)

34

Select Size