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Saffron Cookies

Contributed By: Jennifer | See all of Jennifer's recipes
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  35 Minutes
Total Time:  2 Hours
  24 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!
2 tablespoons milk, slightly warmed
Scant 1/4 teaspoon (a pinch) saffron strands, slightly crushed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick), softened
1 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 egg, slightly beaten
1 cup white chocolate chips or slivered almonds or chopped cashews (optional)
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 for at least an hour to overnight (or in the freezer for 15 min.).

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.

Date Added: 07/06/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: maddy Reviewed: 08/24/2010
quick question! :)
Hi! These cookies sound delish! I'm going to let the saffron sit in the milk overnite to really dissolve well and I'll start baking in the morning! My question is regarding the amount of saffron. I used 1/2 teaspoon because being that I'm from Iran, my family and I are saffron-addicts and you can never have enough saffron! :) do you think it will be too overpowering a taste? Thanks so much! :) -maddy
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