https://www.cutoutandkeep.net/projects/saffron-cookies • Posted by Jennifer T.
Ok, I'm so stoked - I made my own baking recipe! Now I usually tweak and change up most recipes to my taste but I've never created an entire recipe from scratch based on something in my head. Not for baking at least which requires more of a scientific exactness than regular cooking. Of course it'd be nice to tell you that all my planning created fabulous cookies on my first try, but heh- there's that reality thing. While the first attempt produced decent cookies (and vetted by Mr. PieKnits coworkers who benefited from that trail batch), it wasn't quite what I was going for. With mostly a changing up of the assembly process I got what I was looking for, a tender cleanly sweet cookie that let the delicate saffron flavor sing through. I adore saffron. It has a aroma and flavor not quite like anything else but always leaves me trying to put my finger on what it reminds me of in a nice familiar way. As the worlds most expensive spice ($1000 a pound!) thankfully a little goes a long way. I'd recommend searching saffron out at an Indian grocer, as with most spices really, but especially this one. They come in the most charming boxes and bound up in gold string it makes you feel like you are indeed buying something precious. The batch I made did not include any mix-ins but I've listed some suggestions if you feel so inclined to add them.
Ok, I'm so stoked - I made my own baking recipe! Now I usually tweak and change up most recipes to my taste but I've never created an entire recipe from scratch based on something in my head. Not for baking at least which requires more of a scientific exactness than regular cooking. Of course it'd be nice to tell you that all my planning created fabulous cookies on my first try, but heh- there's that reality thing. While the first attempt produced decent cookies (and vetted by Mr. PieKnits coworkers who benefited from that trail batch), it wasn't quite what I was going for. With mostly a changing up of the assembly process I got what I was looking for, a tender cleanly sweet cookie that let the delicate saffron flavor sing through. I adore saffron. It has a aroma and flavor not quite like anything else but always leaves me trying to put my finger on what it reminds me of in a nice familiar way. As the worlds most expensive spice ($1000 a pound!) thankfully a little goes a long way. I'd recommend searching saffron out at an Indian grocer, as with most spices really, but especially this one. They come in the most charming boxes and bound up in gold string it makes you feel like you are indeed buying something precious. The batch I made did not include any mix-ins but I've listed some suggestions if you feel so inclined to add them.
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 like this.
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 for at least an hour to overnight (or be lazy and stick in the freezer for 15 min. 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. Makes 2 dozen.
Raise cookie to your nose, and inhale deeply, awww.... And a thank you to Mr. PieKnits who put up with my incessant batch testing. ;) If anyone decides to make these I'd love to hear how they turned out for you!