Saffron And Cardamom Cornmeal Cookies – a delicious recipe with flour, cornmeal, sugar, butter, egg, saffron threads. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Start by making the saffron-infused butter. Let the butter soften very well at room temperature. Then add the saffron threads, mixing very well for a couple of minutes (the butter should start turning yellow). Spoon the butter on a sheet of plastic wrap, forming a ball or disk. Wrap well and put in the fridge for at least 2-3 hours (the best would be to leave it overnight).
2
When you are ready to make the cookies, take the butter out of the fridge and let it soften at room temperature. Meanwhile sift cornmeal, all purpose flour and cardamom in a bowl.
3
When the butter is soft, beat the butter with the sugar and egg in a separate bowl until they are creamy. Add gradually the flour mixture until well incorporated. Form a disk with the dough, wrap it in plastic film and let it cool in the fridge for 1 hour.
4
Preheat the oven at 375u00b0. Take the dough out of the fridge and roll it into a large oval 0.25 inches thick. Cut the cookies with a cookie cutter and put them on a baking sheet lined with parchment paper. Brush them with some milk and sprinkle some more sugar on top.
5
Bake at 375u00b0 for about 15 minutes (but you may need to take them out earlier if you see the edges are turning brown).
438
kcal
Calories
26
g
Fat
46
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup cornmeal (polenta), 1/3 cup sugar, 1 stick butter, and more.
Yes, Saffron And Cardamom Cornmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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