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Buttery Saffron Shortbread Cookies
About This Dish
Saffron Shortbread Cookies with Living Roots Pampore Kashmir Saffron
Buttery, fragrant, and golden, these shortbread cookies are elevated with Living Roots Pampore Kashmir Saffron. Sourced from India’s saffron capital, this high-curcumin saffron brings a floral aroma and rich hue to every bite. Finished with orange zest and turbinado sugar, they’re perfect for tea time.
Ingredients
This recipe features
Instructions
- In the bowl of an electric mixer, combine the butter, sugar, brown sugar, vanilla, saffron and orange zest.
- Cream on medium-high speed until light and fluffy and everything is well-combined, 3-4 minutes.
- Scrape the sides of the bowl and add the flour and salt. Continue mixing for another 2-3 minutes, until all dough begins to come together.
- Divide the dough into portions. Shape dough into logs, approximately 6 inches long. Chill the shortbread dough until firm, about an hour, or up to 2 days.
- When you are ready to bake the cookies, preheat the oven to 350° F and line two sheet pans with parchment paper.
- Brush the sides of the log with the beaten egg and then roll the dough in the turbinado sugar, pressing it a bit into the sides if needed to help it stick.
- Use a sharp knife to slice each dough log into 12 cookies, approximately ½” thick.
- Place the cookies on the prepared baking sheets leaving 1-2” space between them and bake for 10-12 minutes, until the edges are golden brown.
- Let the cookies cool on the pan before serving.
