Curry Coriander Shorties
['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']
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.
Toast curry powder in same skillet over medium heat, stirring, until fragrant and a shade or two darker, about 1 minute.
Preheat oven to 350°F with racks in upper and lower thirds.
Blend butter, sugar, vanilla, and salt with a rubber spatula. Whisk together flour and spices, then blend into butter mixture with spatula.
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.
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.
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