Saffron Cookies | Saffron Uses
As much as we love cookies in our household, T is very faithful to the classic chocolate chip cookie. And as I said in my recipe for cookies last week, we think our homemade version is the best, so I can understand why he reverts to his favorite. But sometimes his loyalty stifles my creativity because I know he won’t help me eat as many as he needs to! But a blogger has to do what a blogger has to do. So I make up a new recipe anyway and then call the neighbors over!
Another exciting thing about this saffron recipe is that now we have a second recipe that calls for saffron. I love a good paella, but it’s a bit of an undertaking, so it’s not on my normal rotation in any way shape or form. Instead of going full force with paella, however, you can add some saffron, dried thyme, salt, and pepper into your rice dish one night for a fun twist on a household favorite!
Where to buy saffron
Saffron can be very expensive, but Trader Joe’s sells a small vile of it (the amount called for in this recipe in fact) for $6. Since you probably already have the flour, butter, and sugar, and possibly the orange juice, it’s worth the splurge!
If you’ve never smelled or tasted saffron before, these cookies might taste a little funny at first. The saffron flavor is mild. So mild, in fact, that you might not even be able to tell that it’s what you’re tasting (besides the delicious butter cookie of course). But as you make your way through the first cookie, and then, inevitably, the second, you’ll learn to have a better knowledge of saffron’s true flavor and you’ll have fewer and fewer cookies you have to share with friends. It’s the price to pay for unique deliciousness!
I'm fairly convinced all shortbread cookies are delicious. This fun twist on a traditional cookie with flavorful saffron is just an easy way to take your traditional butter cookie and turn it into an experience!
- 3/4 Cup butter softened
- 1/4 Cup sugar
- 2 Cups flour
- .70 grams/.02oz saffron threads approx. 2-3 teaspoons
- 1-2 Tablespoons orange juice
- small bowl of water
Mix butter and sugar in a large bowl. Pinch saffron thread between fingers to break them up and release flavors. Add saffron and flour to butter mixture. Add in one tablespoon orange juice. Continue adding juice, one teaspoon at a time until dough comes together.
Divide dough in half. Roll each half into a log (roughly 1-1/2 inch tall). Wrap in plastic wrap. Refrigerate at least one hour
Preheat oven to 350 degrees.
Remove one dough roll from refrigerator and remove plastic wrap. Slice into 1/2 inch pieces and place on ungreased cookie sheet. Dab fingertips in small bowl of water and gently rub tops of cookies to even out the surface.
Bake twenty minutes or until set. Remove to wire rack immediately.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo