The Jammy Shortbread Cookies inspired me to innovate a little. I used the same recipe to make some spicy cookies. The procedure and ingredients are the same except for the sugar and vanilla extract. Beat the butter until fluffy and then add a whole egg. To spice things up, I added two teaspoons of salt, one teaspoon of roasted cumin seeds (I highly recommend roasting them, the resultant flavor is beautiful), a pinch of dried fenugreek leaves (optional), one teaspoon of turmeric (optional) and two teaspoons of red chili powder (can substitute with cayenne pepper, black pepper or white pepper powder).
Unlike the other cookies, I baked these a little longer. Bake them for 12 minutes, turn them over and bake for 10 more minutes. You will obviously will not make an indentation in the center of these cookies.
These cookies are very similar in taste to the Indian snack, Mathri (an unintended consequence).
Have them with some hot masala chai.