saffron sables
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon saffron threads (My amount was probably closer to a heaping ⅛ teaspoon.)
  • ½ teaspoon vanilla extract
  • 1 stick plus 3 tablespoons unsalted butter, softened (11 tablespoons total)
  • ¾ cup sugar
Instructions
  1. Preheat oven to 325 degrees F. In a small bowl, whisk the flour, baking soda, and salt together.
  2. In another bowl, beat the butter until creamy. Beat in the sugar until light and fluffy. Beat in the flour mixture. Pat the dough into a 6-inch disc, wrap in plastic, and refrigerate until chilled.*
  3. On a lightly floured surface, roll out the dough to a scant ⅜-inch thickness. using a floured 2-inch cookie cutter, stamp out as many cookies as possible. Carefully transfer cookies to parchment-lined baking sheets, leaving 1-inch of space between them. Reroll the scraps, chill, and stamp out more cookies.
  4. Bake the cookies 1 sheet at a time until lightly browned around the edges, about 16 minutes.** Let cool slightly, then transfer the cookies to a rack to cool completely. Makes about 30 cookies.
Notes
* The recipe didn't give a chilling time, so I chilled my dough for a couple of hours. Rolling the dough out was a bit tenuous: it cracked on the edges, convincing me that I was going to have a hard time cutting and transferring cookies to the baking sheet without messing most of them up. I was pleasantly surprised that as the dough warmed, though didn't warm up completely, it was more workable and moving from work space to baking sheet was no trouble. ** I prefer to bake these less than "lightly browned" so they stay a little softer.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/sables/