Saffron Sables

1. 1

   Preheat the oven to 325.

2. 2

   In a small bowl, whisk the flour with the baking soda and salt.

3. 3

   In a bowl, crumble the saffron into the vanilla extract.

4. 4

   Beat in the butter until creamy.

5. 5

   Beat in the sugar until light and fluffy.

6. 6

   Beat in the flour mixture.

7. 7

   Pat the dough into a 6-inch disk.

8. 8

   Wrap in plastic and refrigerate until chilled.

9. 9

   On a lightly floured work surface, roll out the dough a scant 3/8 inch thick.

10. 10

    Using a floured 2 1/2-inch cookie cutter, stamp out as many cookies as possible.

11. 11

    Carefully transfer the cookies to parchment paper-lined baking sheets, leaving 1 inch of space between them.

12. 12

    Reroll the scraps, chill and stamp out more cookies.

13. 13

    Bake the cookies 1 sheet at a time until lightly browned around the edges, about 16 minutes.

14. 14

    Let cool slightly, then transfer the cookies to a rack to cool.

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