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).
- Ready In:
- 2 tablespoons milk, slightly warmed
- 1⁄4 teaspoon a pinch saffron strand, slightly crushed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened (1 stick)
- 1 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 1⁄2 teaspoon vanilla extract
- 1 egg, slightly beaten
- 1 1 cup slivered almonds (optional) or 1 cup 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 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.
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This is a good biscuit recipe. I had some saffron water left from a different recipe and used it instead of soaking the strands in milk. Also, I shaped the dough into a log and froze it, then cut slices off (meaning I didn't have to eat all of them at once - it survives several days freezing well). The dough spreads out quite a bit, but the biscuit is light and tender.Reply