I made these delicious homemade cookies as part of a
Persian/Moroccan feast I had for friends, but they'd be perfect any time. They're
simple to make,
the only help I needed was a rubber spatula to blend the orange rind and ground
saffron into the softened butter.
hadn't planned on making them when I put together my menu, but I had oranges and
saffron, and the recipe looked so simple I decided to try them. I was glad I did.
We enjoyed their delicate and exotic flavor.
Saffron Butter Cookies
stick unsalted butter
- softened 2 pinches saffron threads - finely ground 1/2 tablespoon orange
rind 1/3 cup sugar 2 large egg yolks 1 1/8 cups all purpose flour
the butter out to soften. Grind saffron threads to powder. Place the softened
butter in a large bowl. Work the ground saffron and orange rind into the butter.
Blend in the sugar. Add the egg yolks, one at a time, blending well. Add the flour,
form into a soft ball of dough. Don't over mix. Wrap dough ball in plastic wrap
and place in refrigerator.
Get dough out of refrigerator about 1 hour before
cooking. Preheat oven to 325 degrees. Break off a piece of dough and roll into
3/4" balls. Place on ungreased cookie sheet (they don't spread much so you
can put them fairly close together). Press tops down with tines of a fork. Bake
12-15 minutes, until edges begin to brown. Cool on rack. Store in airtight container.