In a large bowl with an electric mixer (or in the bowl of a standing mixer fitted with a paddle attachment), beat butter and sugar until light and fluffy. Add salt, curry powder, cumin, black pepper, turmeric, and cayenne. Beat until well combined. Scrape down mixer and sides of bowl. Beat in flour until well combined.
Turn dough out onto a large piece of waxed paper on a flat surface. Using a lightly floured rolling pin, roll dough into a 2-in.-wide log about 12 in. long. Wrap in waxed paper and chill until firm, at least 1 hour and up to 2 days.
Preheat oven to 325° and set oven rack in middle position. Cut dough into 1/4-in.-thick slices. Lay slices at least 1/2 in. apart on baking sheets. Bake in batches on middle rack until set but not brown, about 12 minutes. Cool on wire racks.
Note: Nutritional analysis is per cracker.
The crackers keep up to 2 months in an airtight container.
My son's Indian neighbor gave us these exotic cookies a few years ago. I had never tasted a shortbread this good. The earthy flavor is ecstatic. I looked for this recipe for a couple of years, and finally found it at myrecipes. It's a treasure.
Like others said, the cookies are crumbly, so I store them in the freezer. But the flavor is well worth the delicate handling.
Oh my God! I am soooo excited. I have been trying to find this recipe for 2 years now! During the holiday season of 2007, I "thought" I saw this recipe in Verdugo Magazine (L.A.) but after many internet searches today, 2 yrs later, I finally found it, and see that it was in Sunset Magazine!!! Good gravy, what a nut I am! These cookies are so delicious - I made them at Xmas 2007 and I am glad to finally have this recipe back! Savory, spicy, crackery ~ do try them!
These are simply sinful. With all that yummy butter, they just melt in your mouth. I made them for gifts last year; they were so good we ate a lot before they could leave our home. They are very crumbly, which prevent them from traveling well. They are fabulous, beautiful and exceedingly different.