Saffron Shortbread

Chef Regina V. Smith's Note:

This shortbread is based on a recipe from Lebanon. They are elegant and rich. From Gourmet Magazine, October 1990.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• ¼ teaspoon saffron thread
• 2 cups all-purpose flour
• 1 teaspoon double-acting baking powder
• 2⁄3; cup white sugar
• 1 cup unsalted butter , cold and cut into bits
• 1 teaspoon orange flower water

Directions:

1. Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron.
2. In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar. Blend the mixture until it resembles a coarse meal. Sprinkle the dough with the orange flower water and blend it well.
3. Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.