Saffron Pistachio Shortbread Cookies Recipe Caitlin McGrath

1. 1

   Crumble saffron threads into a small bowl and pour hot water over them.

2. 2

   Let stand for a few minutes.

3. 3

   Beat butter with an electric mixer until creamy.

4. 4

   Gradually beat in sugar until it is fully incorporated and the mixture is fluffy.

5. 5

   Beat in egg yolk and salt, then saffron-water mixture, until evenly combined.

6. 6

   Add flour and beat on low speed until the flour is fully incorporated and a dough forms.

7. 7

   Stir in pistachios by hand with a wooden spoon or a spatula.

8. 8

   Lay a 12-inch-long piece of waxed or parchment paper on a work surface.

9. 9

   Spoon the dough onto the paper and shape into a log about 6 inches long and 1 1/2 inches wide, rolling the paper around it to assist.

10. 10

    Press each side against the work surface to square it off.

11. 11

    Twist the ends of the paper closed and place the log in the freezer until firm, about 1 hour.

12. 12

    (To store the dough for up to 2 weeks, place the log in a freezer bag before freezing.)

13. 13

    Preheat oven to 350 degrees F. Remove the dough from the freezer and let it sit at room temperature until it is sliceable but still firm, 15 minutes to half an hour.

14. 14

    Using a thin-bladed, sharp knife, cut the dough in 1/4-inch slices.

15. 15

    Bake on a parchment-lined baking sheet until firm to the touch and barely golden at the edges, about 10 minutes.

16. 16

    Remove cookies to a cooling rack and cool completely.

* Per serving · 4 servings · Values may vary.