Curry Leaf Shortbread With Peanuts And Grapefruit

• 2 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup coconut palm sugar (feel free to substitute another kind of sugar in its place)
• 1 tablespoon grapefruit zest (from 1 large grapefruit)
• 1 tablespoon minced fresh curry leaves
• 1/4 teaspoon ground cardamom
• 2 handfuls roughly chopped salted peanuts
• Demerara sugar, for sprinkling

1. In a small bowl, whisk together the flour and the salt.
2. In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, grapefruit zest, curry leaves, and cardamom until light and fluffy, 2 to 3 minutes.
3. Reduce speed to low and add slowly add the flour mixture until just incorporated. Add the peanuts and mix for just a couple more seconds so that they're evenly distributed.
4. Divide the dough in two and dump each half onto a swathe of plastic wrap. Use the plastic wrap to form the dough into logs. Put the two logs in the refrigerate for at least 1 hour to firm up.
5. When you're ready to bake, preheat the oven to 350u0b0 F and line two baking sheets with parchment paper or Silicone mats.
6. Slice the logs into 1/4 inch-thick rounds and place the cookies on the baking sheets, separating them by at least 1/2 inch. Sprinkle the tops with demerara sugar, pressing down gently to help it stick.
7. Bake for 15 to 17 minutes, until golden around the edges. Let the cookies cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
8. Feed to yourself, then feed to your friends and ask them to guess the secret ingredient!!

flour, salt, unsalted butter, coconut palm sugar, curry, ground cardamom, peanuts, sugar

Taken from food52.com/recipes/39177-curry-leaf-shortbread-with-peanuts-and-grapefruit (may not work)