Saffron Cookies

1. 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. 2

   Preheat oven to 350 degrees F.

3. 3

   Sift or whisk flour, baking soda and salt together; set aside.

4. 4

   Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.

5. 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. 6

   Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using.

7. 7

   Chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.

8. 8

   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.

No additional tips available.