SAFFRON SHORTBREAD
A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. 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 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined.
- Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week.
PISTACHIO, CARDAMOM AND SAFFRON COOKIES
There is something decadent in the simplicity of shortbread cookies. Bursting with flavors, this easy cookie is gorgeous to behold, its heady aroma of saffron, pandanus and cardamom are inviting and intoxicating, and it is even more deliciously addictive at first bite. These cookies will surely test your willpower and your festive spirit of sharing. My paternal grandfather owned a cookie shop called 'Nandita's' in the mid-1970s, in Thane, a suburb of my hometown of Mumbai. He was a chef and restaurateur in his youth and loved to cook, particularly desserts. We called him Jadiya Dadaji -- or plump grandpa, as his love of good food showed in his cheeks and belly. Each Diwali, he would come home to cook something special for my father. To calm us eager kids, he brought with him one or more large tins filled to the brim with cookies. Sometimes my brother and I each got our own tin, at other times we got one large tin -- to share. These cookies are an homage to him, Jadiya Dadaji, and the love of nuanced flavors and cooking that he instilled in our family, particularly my mother and me.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 15 to 18 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill.
- Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue.
- Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots.
- Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes.
- Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate.
- To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath.
- Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm.
- Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely.
- Serve when the chocolate is firm.
- Store in a cool, airtight container for up to a week.
SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES
Add saffron to your cookie dough and you'll be bang on trend. Pistachio and white chocolate are great additions too. One biscuit just won't be enough...
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 12-15 cookies
Number Of Ingredients 10
Steps:
- Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
- Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
- When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 352 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
SAFFRON PISTACHIO BLONDIES
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts - and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.
Provided by Priya Krishna
Categories snack, cookies and bars, dessert
Time 1h
Yield One 9-inch pan
Number Of Ingredients 15
Steps:
- Make the bars: Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper such that the paper spills out over the sides of the pan, like wings.
- In a food processor, pulse the pistachios until the nuts are very finely ground. Don't let them get pasty. Add the flour, salt, baking powder and cardamom and pulse to combine.
- In a large mixing bowl, whisk together melted butter and brown sugar until smooth and shiny. (The butter will separate at first, then blend in.) Whisk in the eggs until incorporated. Add the pistachio mixture and mix with a silicone spatula to combine. Gently stir in the white chocolate chips until evenly distributed. Pour the batter into the prepared pan and spread in an even layer.
- Bake until the sides are brown and pull away from the pan, and the middle is slightly paler in color, 25 to 27 minutes. A toothpick inserted in the center will come out with a few crumbs attached. Cool completely in the pan on a rack.
- While the bars cool, make the frosting: Finely grind the saffron threads in a mortar using a pestle or in a microwave-safe bowl using the back of a spoon. If needed, transfer the ground saffron to a microwave-safe bowl or to a small saucepan if you don't have a microwave. Stir in the milk, and microwave on high or heat over medium until the mixture is frothing around the edges but not boiling, about 30 seconds. Place the bowl in the refrigerator or freezer to quickly cool the mixture.
- Meanwhile, in a large bowl, use an electric hand or stand mixer or a heavy whisk or wooden spoon to beat the cream cheese and butter until smooth. If working by hand, this takes some muscle. Add the confectioners' sugar and salt and beat again until homogeneous and no clumps of sugar remain. Beat in the cooled saffron milk until well-combined. The frosting will turn a bright golden hue.
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
More about "saffron cookies recipes"
ORANGE-SAFFRON STAMP COOKIES | MIDWEST LIVING
From midwestliving.com
5/5 (2)Calories 64 per servingTotal Time 1 hr 39 mins
- In a microwave-safe custard cup or small bowl, combine milk and saffron. Microwave on high (100% power) for 30 seconds or until slightly warm; set aside. Meanwhile, in a large mixing bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, vanilla, orange zest and saffron mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
- Shape dough into 1-inch balls. Place balls 1-inch apart on a baking sheet lined with parchment paper. Flatten each ball to a 1/4- to 1/2-inch thickness, using a cookie stamp, the bottom of a decorative glass or the tines of a fork to imprint a pattern. (Dip stamp, glass or fork in granulated sugar to prevent sticking.)
- Bake in a 350° oven for 9 to 11 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack to cool.
HOMEMADE SAFFRON COOKIES RECIPE | LUCI'S MORSELS
From lucismorsels.com
Ratings 5Category DessertCuisine AmericanTotal Time 50 mins
- 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
- 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.
SAFFRON COOKIES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
5/5 (1)
PERSIAN SAFFRON RAISIN COOKIES (SHIRINI KISHMISHI)
From familyspice.com
SAFFRON COOKIES - EGGLESS - TRADITIONALLY MODERN FOOD
From traditionallymodernfood.com
MARIGOLD SAFFRON BUTTER COOKIES - SIMPLYVEGETARIAN777
From simplyvegetarian777.com
SWEDISH SAFFRON & PISTACHIO COOKIES - FOOD AND …
From foodandjourneys.net
SAFFRON RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
SAFFRON BUTTER COOKIES - RECIPE - THE INDIAN CLAYPOT
From theindianclaypot.com
KEY LIME PIE SANDWICH COOKIES | SWEET PEAS & SAFFRON
From sweetpeasandsaffron.com
BEST SAFFRON COOKIES RECIPE - HOW TO MAKE SAFFRON …
From food52.com
BEST FRESH SAFFRON PASTA RECIPE - HOW TO MAKE FRESH SAFFRON PASTA
From 177milkstreet.com
EGGLESS SAFFRON COOKIES RECIPE - EASY DIWALI COOKIE RECIPES
From blendwithspices.com
Z'TEJAS SAFFRON AIOLI RECIPE - SECRET COPYCAT RESTAURANT RECIPES
From secretcopycatrestaurantrecipes.com
SAFFRON RECIPES
From allrecipes.com
SAFFRON VANILLA SNICKERDOODLES - 101 COOKBOOKS
From 101cookbooks.com
SAFFRON SNICKERDOODLE COOKIES - CRUMB: A FOOD BLOG
From crumbblog.com
CARDAMOM SAFFRON COOKIES WITH PISTACHIOS | FOODAL
From foodal.com
20 SAFFRON RECIPES TO ELEVATE YOUR NEXT MEAL - INSANELY GOOD
From insanelygoodrecipes.com
GOLDEN DELIGHTS: EXQUISITE SAFFRON RICE RECIPES – SAFFRONICE
From saffronice.com
SWEDISH SAFFRON COOKIES | HOMEMADE RECIPE.
From mycookingplace.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #drop-cookies #desserts #holiday-event #cookies-and-brownies #comfort-food #taste-mood #sweet
You'll also love
Related Search