Saffron Cookies

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• 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 cup white chocolate chips (optional) or 1 cup slivered almonds (optional) or 1 cup chopped cashews (optional)

Recipe

• 1 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.
• 2 preheat oven to 350 degrees f.
• 3 sift or whisk flour, baking soda and salt together; set aside.
• 4 beat butter until softened. slowly add sugars and beat well until mixture slightly increases in volume.
• 5 in a small bowl mix together saffron mixture, egg and vanilla. add egg mixture to butter mixture and beat, scraping down bowl as needed.
• 6 add flour mixture to butter mixture gradually, stirring until flour is incorporated. stir in optional mix-ins if using.
• 7 chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.
• 8 drop by mounded tablespoonfuls baking sheet and bake 12-14 minutes. let rest on baking sheet for a couple of minutes then transfer to wire racks to cool.