- Beat Butter and Sugar at first along with an Egg and Vanilla essence and stir in Saffron strands. Now add in the dry ingredients and mix. Do not knead. You just need to bring everything together. That's it. Refrigerate this Cookie dough for about 5 minutes with a lid on. Preheat the oven on 160° and set the timer for about 20 minutes. Meanwhile keep a butter paper lined baking tray ready.
- In the meantime, scoop out an Ice-cream scoop full of the Cookie dough onto a parchment lined baking tray. Using of an Ice-cream scoop is highly recommended by me because you get nice equal dollops of Cookie dough onto the tray thereby resulting in equal sized Cookies. Keep a little distance between each of them.
- Bake for about 18 to 20 minutes or a little more depending on your oven. Cool them a bit before digging in. Crunchy and healthy Cookies are all ready. A bit crunchy too, these are a treat to your tastebuds.
Saffron Cookies
#myrecipe
By Harshita Gupta
Mar, 31st
570
Servings
8 persons
Cook Time
35 minutes
Ingredients
5
- 7
Ingredients
- 1 3/4 cup All-purpose Flour or Maida
- 3/4 cup Granulated Sugar, 1 egg
- 3/4 cup Granulated Sugar
- 1 tsp Vanilla essence
- 1 tsp Baking powder
- 1/8 tsp Himalayan Pink Salt
- 1/4 cup Butter, 18-20 Saffron strands
