Saffron Cookies
Ok, I'm so stoked - I made my own baking recipe! Now I usually tweak and change up most recipes to my taste but I've never created an entire recipe from scratch based on something in my head. Not for baking at least which requires more of a scientific exactness than regular cooking. Of course it'd be nice to tell you that all my planning created fabulous cookies on my first try, but heh- there's that reality thing. While the first attempt produced decent cookies (and vetted by Mr. PieKnits coworkers who benefited from that trail batch), it wasn't quite what I was going for. With mostly a changing up of the assembly process I got what I was looking for, a tender cleanly sweet cookie that let the delicate saffron flavor sing through.
I adore saffron. It has a aroma and flavor not quite like anything else but always leaves me trying to put my finger on what it reminds me of in a nice familiar way. As the worlds most expensive spice ($1000 a pound!) thankfully a little goes a long way. I'd recommend searching saffron out at an Indian grocer, as with most spices really, but especially this one. They come in the most charming boxes and bound up in gold string it makes you feel like you are indeed buying something precious.
The batch I made did not include any mix-ins but I've listed some suggestions if you feel so inclined to add them.
Saffron Cookies
2 tablespoons milk, slightly warmed
Scant 1/4 teaspoon (a pinch) saffron strands, slightly crushed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick), softened
1 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 egg, slightly beaten
1 cup white chocolate chips or slivered almonds or chopped cashews (optional)
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 like this.
Preheat oven to 350 degrees F.
Sift or whisk flour, baking soda and salt together; set aside.
Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.
In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.
Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using. Chill for at least an hour to overnight (or be lazy and stick in the freezer for 15 min. like me).
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. Makes 2 dozen.
Raise cookie to your nose, and inhale deeply, awww....
And a thank you to Mr. PieKnits who put up with my incessant batch testing. ;)
If anyone decides to make these I'd love to hear how they turned out for you!
Comments
Those look amazing. Thanks for the recipe! I don't have any saffron, simply b/c of the price but these look so good I will buy some & try it out. How long does it last? I thought I read somewhere that it doesn't last too long...true?
Posted by: liz | April 3, 2008 11:40 AM
what a neat new idea for saffron! we have a small stash of it and I have only ever used it a few times....these sound amazing though!
Posted by: stacey | April 3, 2008 12:05 PM
I printed out the recipe. I was planning on doing baking today so this is perfect.
Posted by: chrispy | April 3, 2008 12:06 PM
Now that is a totally inspired idea. Yum.
Posted by: Stella | April 3, 2008 12:08 PM
Oooh.. saffron cookies! I don't have any saffron in the house at the moment (expensive.. and the Indian grocery wanted a fortune for it as well) but I will definitely keep this in mind for later. Yum.
Posted by: Mouse | April 3, 2008 03:03 PM
We found the best prices at World Market. My DH puts saffron in his curry pasta.
Posted by: Eunice | April 3, 2008 04:39 PM
Oh yum! What a great idea! I'm printing this recipe off to try--I'll let you know what I think!
Posted by: Fuji Mama | April 4, 2008 01:44 AM
Ooo, that does look yummy! I'll have to try making those - thanks for sharing the recipe!
Posted by: Rachel | April 4, 2008 12:30 PM
I made them tonight! Very saffron-y, lovely color, nice texture. I think they would be wonderful with a little rosewater worked into the recipe somehow and a sprinkling of crushed pistachios. Or as thumbprint cookies filled with rosepetal jam.
My MIL found saffron at Ollie's Bargain Outlet for $1 per those little 1" square boxes! So we have a nice collection of the stuff.
Posted by: Kathy | April 4, 2008 07:28 PM
What an intriguing recipe! I have a good-size container of saffron that my sister gave me, that I so rarely use. I think I will try these so I can use some of it!
Posted by: lobstah | April 5, 2008 12:27 AM
I was never a saffron fan until I tried it in a dessert- my BF (also Indian) had always argued that it should be used in sweet, rather than savory, foods and I think he might be right. So seeing it used in cookies sounds like a great idea!
Posted by: Erin | April 7, 2008 03:26 PM
oooo. I'm going to have to try this. My husband loves saffron and uses ours for saffron rice all the time. You're right; a little does go a long way. I'm willing to bet he'll love these.
Posted by: susan | April 9, 2008 09:22 AM
I am TOTALLY making these this weekend!! LOVE saffron! :) I will let you know how they turn out. Brilliant idea!
Posted by: Alison | April 11, 2008 10:21 AM
Well, I did make these, and they just came out of the oven, and they are delicious! I rarely get the chance to use saffron, so I jumped at making these, as I have a good amount of the spice sitting in the spice rack at the moment. I'll definitely have to make these for one of my classes sometime (I'm a college student).
Posted by: Darren Landrum | April 11, 2008 06:14 PM
Actually, I did end up using too much saffron. I need to keep in mind that a pinch for me is a little more than a pinch for most people. :) If you make these, definitely keep that in mind.
Posted by: Darren Landrum | April 11, 2008 06:40 PM
Oh. My. Lord. Best. Cookies. Ever.
Seriously, these cookies are awesome. Subtle saffron flavor incorporated in the perfect sugar cookies. I could eat these all day! Thank you so much for the recipe!!
Posted by: Laurel | April 12, 2008 07:20 PM
I made these tonight and they are phenominally unique and above all DELICIOUS; however, instead of adding anything into the cookies, I tried a variety of spices as dustings. Most of them were horrible but I found a couple I really liked:
A dusting of cumin added a nice balance to level out the sweet.
I also dusted some with ginger which added a pleasant tang.
Thanks for the recipe! Happy baking!
Posted by: cindy | April 15, 2008 05:18 PM
These look good. I wonder how the saffron tastes with chocolate. Thanks for stopping by!
Posted by: Mango Power Girl | April 19, 2008 06:59 PM
My mother is a huge risotto fan and always buys saffron when she travels to Spain or other places where it's more inexpensive. I'm really not a risotto maker and I just saw a recipe for saffron potatoes and now I can add these delicious cookies to the saffron rotation!
Posted by: Sonya | April 22, 2008 12:48 PM