Saffron Cardamom Shortbread Cookies
We love baking cookies and eating them too. We also love Indian desserts that predominantly highlight cardamom and saffron flavors, so we thought, why not combine the two. And this recipe was born! We hope you’ll try these cookies out, especially for the holiday season.
Ingredients
- 2 tsp whole milk
- ⅛ tsp saffron strands
- 1 cup unsalted butter at room temperature
- ½ cup dark brown sugar packed
- 1 ½ cups all-purpose flour
- ½ cup almonds ground*
- ¼ tsp salt
- 2 tsp cardamom ground
- 1 tbsp coarse sugar
Instructions
- Warm the milk just until it is luke warm. Add the saffron strands and set aside.
- In a stand mixer or a large bowl, add the butter and sugar and mix until they are just combined.
- Add the milk with saffron to the butter-sugar mixture and mix.
- Add the flour, ground almonds, salt, and cardamom to the mixture. Mix until the dough starts to come together. Roll the dough into a 3-in diameter log and wrap tightly in plastic wrap and refrigerate for a minimum of 4 hours or up to 5 days.
- When ready to bake, preheat the oven to 350 F.
- Cut the log into the ¼-in slices and lay on a parchment lined baking sheet.
- Sprinkle the coarse sugar over the top of each cookie.
- Bake for 15-20 minutes, or until the edges are just starting to turn brown.
- Cool the cookies in the baking sheet for 2 minutes and then transfer to a wire rack to cool down completely.
Notes
*If grinding almonds at home, we recommend adding 1 tsp of sugar before grinding the almonds. The sugar prevents the ground almonds from clumping together.
