Saffron Butter Cookies
Don’t leave those mason jars empty this Christmas! Fill them up with yummy saffron butter cookies that scream happiness to everyone who has a bite of em! These are the
Don’t leave those mason jars empty this Christmas! Fill them up with yummy saffron butter cookies that scream happiness to everyone who has a bite of em! These are the most delicious butter cookies you have ever tasted. So try these saffron butter cookies and share your comments!
You may also like Chocolate Chip Cookies.
Saffron Butter Cookies
Furthermore, I would like to share some of my suggestions for making perfect saffron butter cookies. Firstly, whisk the butter and sugar until creamy and fluffy. Then try to use the best brand of saffron to get its natural flavor. Secondly, you can replace half of the all-purpose flour with whole wheat flour, but the cookies won’t be as soft as they should be.
If the dough is too sticky, then add some flour and mix it well or you can also chill the dough in the refrigerator for some time and then shape the cookies. If it is hard to make the cookies then add some hot milk. The dough should ideally be soft. You can also garnish the top of the cookies with almond slivers.
Lastly, the cookies will be soft and ready to crumble as soon as you take out from the oven, but it will be firm once it cools. Finally, store the saffron butter cookies in an airtight container to maintain its crispness.
Saffron Butter Cookies 2016-11-21 11:43:18
Serves 8 Don't leave those mason jars empty this Christmas! Fill them up with yummy cookies that scream happiness to everyone who has a bite of em! Print Prep Time 00:10 Cook Time 00:20 Total Time 00:30
Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Ingredients
- 1/2 cup all purpose flour
- 4 tbsp powdered sugar
- 3 tbsp (45g)unsalted butter at room temperature
- Few saffron strands
- A pinch of cardamom powder
- A pinch of salt
- 1 tbsp hot milk
- 1 tbsp chopped pistachios for garnishing Instructions
- Preheat the oven to 180 C, then line a baking sheet with parchment paper.
- Then soak the saffron in hot milk, mix well until combined and keep it aside.
- In a wide bowl, add softened butter and powdered sugar and whisk well until smooth and creamy.
- Then add the saffron milk and mix well.
- Then add the flour, salt and cardamom powder, mix well with a spatula until a smooth dough. The dough should be very soft.
- Take a small portion of the dough, roll like a ball and then flatten it with your palms to bring it to a cookie shape.
- Make all the cookies and place them on the baking sheet, spacing them about one inch apart. Then place the pistachios over each cookie.
- Finally, bake it in the preheated oven for 15 to 20 mins or until light golden brown around the edges but still a little soft in the center..
- Remove them from the oven and let them cool down for few mins. Notes
- The cookies will be soft when you took out, but it will be firm once it cools.
- If the dough is too sticky, then add some flour and mix it well. The dough should ideally be soft. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Saffron Butter Cookies
Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30
Ingredients
- 1/2 cup all purpose flour
- 4 tbsp powdered sugar
- 3 tbsp (45g) at room temperature unsalted butter
- Few saffron strands
- A pinch cardamom powder
- A pinch salt
- 1 tbsp hot milk
- 1 tbsp for garnishing chopped pistachios
Instructions
- Preheat the oven to 180 C, then line a baking sheet with parchment paper.
- Soak the saffron in hot milk, mix well until combined and keep it aside.
- In a wide bowl, add softened butter and powdered sugar and whisk well until smooth and creamy.
- Then add the saffron milk and mix well.
- Then add the flour, salt and cardamom powder, mix well with a spatula until a smooth dough. The dough should be very soft.
- Take a small portion of the dough, roll like a ball and then flatten it with your palms to bring it to a cookie shape.
- Make all the cookies and place them on the baking sheet, spacing them about one inch apart. Then place the pistachios over each cookie.
- Finally, bake it in the preheated oven for 15 to 20 mins or until light golden brown around the edges but still a little soft in the center.
- Remove them from the oven and let them cool down for few mins.
By Santhi Therese
The Indian Claypot
