SAFFRON COOKIES
I created this recipe due to my love of saffron and cookies! A tender cleanly sweet cookie that lets the delicate saffron flavor sing through. The longer you can soak the saffron in milk before-hand the better the flavor! (Prep time includes chill time).
Provided by JennT
Categories Drop Cookies
Time 57m
Yield 24 cookies, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a little bowl warm the milk and add the saffron strands, slightly crushing them. Set aside and let steep, the longer the better. This can be done several hours before-hand. The saffron will turn the milk a lovely sunny yellow.
- Preheat oven to 350 degrees F.
- Sift or whisk flour, baking soda and salt together; set aside.
- Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.
- In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.
- Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using.
- Chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.
- Drop by mounded tablespoonfuls onto baking sheet and bake 12-14 minutes. Let rest on baking sheet for a couple of minutes then transfer to wire racks to cool.
Nutrition Facts : Calories 701.2, Fat 25.1, SaturatedFat 15.2, Cholesterol 115, Sodium 796.7, Carbohydrate 111.6, Fiber 1.7, Sugar 63.5, Protein 8.5
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