SAFFRON SHORTBREAD
A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
- Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.
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Jennifer Jarvis
[email protected]These cookies are the perfect gift for any occasion.
Saeed Swfp
[email protected]I would definitely recommend this recipe to anyone who loves shortbread cookies.
Naami Naami
[email protected]These cookies are a bit pricey to make, but they're definitely worth it.
Nabraj Kafle
[email protected]I'm so glad I found this recipe. These cookies are amazing!
Mustafa Gheewala
[email protected]These cookies are the perfect holiday treat. They're festive and delicious.
Whashmi Whashmi
[email protected]I've never made shortbread cookies before, but these were so easy to make and they turned out perfectly.
Sambhu Chaudhary
[email protected]These cookies are so addictive! I can't stop eating them.
Clementina Abekah
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them.
Isaiah Joseph
[email protected]These cookies are the perfect balance of sweet and savory. I can't get enough of them!
Sujita Shrestha
[email protected]I love the combination of saffron and cardamom in these cookies. It's such a unique and flavorful combination.
Bonisha Kydd
[email protected]These cookies were a bit of work to make, but they were definitely worth it. They were so delicious and unique.
Sanette Botha
[email protected]I'm not sure what went wrong, but my cookies turned out really oily. I think I might have added too much butter.
bangla hasi
[email protected]I followed the recipe exactly, but my cookies didn't turn out as expected. They were a bit dry and crumbly.
Sandra Victoria
[email protected]These cookies were a bit too sweet for my taste, but I think that's just a personal preference. Overall, they were still very good.
Zayneb Gr
[email protected]I wasn't sure what to expect from these cookies, but I was pleasantly surprised. They were so light and airy, and the saffron gave them a really nice flavor.
Popal Ashaq
[email protected]I made these cookies for my friends and they raved about them. They said they were the best shortbread cookies they had ever tasted.
Mugisha Allen
[email protected]These cookies are so delicate and flavorful. I love the way the saffron pairs with the shortbread.
Gulfam Don
[email protected]I've never used saffron before, but I'm so glad I tried it in these cookies. It gave them such a unique and delicious flavor.
Audrey Donivant
[email protected]These saffron shortbread cookies were a hit at my holiday party! They were so easy to make and had the perfect balance of sweetness and spice. I'll definitely be making them again this year.