SAFFRON SHORTBREAD

I love something sweet with my tea, and this shortbread is the perfect answer.

Saffron adds a warm glow of color and complements the sweetness with a floral nuanced flavor.

Saffron is delicious in desserts, and I encourage you to experiment with it!

INGREDIENTS

  •  Generous pinch of ground saffron, about 15 strands

  •  1 tablespoon of hot water

  •  1 stick of unsalted butter, softened, plus more for greasing the pan

  •  6 tablespoons confectioner’s sugar

  •  ½ teaspoon of pure vanilla extract

  •  1 cup all-purpose flour

  •  ½ teaspoon salt

METHOD

  • Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter

  • In a bowl, beat butter with confectioners’ sugar on medium speed until light and fluffy, about 2 minutes

  • Add ½ teaspoons saffron water and vanilla; beat until combined, scraping down the sides as needed. Add flour and salt; beat until just combined

  • Preheat oven to 325 F

  • Pat dough evenly into greased pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock with a fork

  • Brush the remaining saffron water over the top; sprinkle with granulated sugar

  • Bake until firm and golden around the edges, 30 to 35 minutes

  • Let cool slightly in pan on a wire rack, turn out of pan, re-slice wedges with a serrated knife, and let cool completely

  • Shortbread can be stored in airtight container at room temperature for

    up to 1 week