Saffron Cookies

This recipe, submitted by T.C. Farmer, is originally credited to Sidney Duerr in "Herbs for Every Garden" by Gertrude B. Foster (1966).  If you use a cookie press with an indented design, the raised part of the design should turn a light brown and the body of the cookie will remain yellow -- a nice contrast.  However, T.C. advises that the top browning happens very quickly so it's important to watch the cookies carefully in this final stage because the bottom can also burn.   As an safe alternative, T.C. suggests browning the top with a small propane torch after the cookies have been baked!

Ingredients:

2 ½ cups flour
1/8 tsp. salt
¾ cup sugar
½ tsp. baking powder
1 cup butter
1 egg
¼ tsp. saffron threads, steeped in a small amount of water

Preparation:

• Cream the butter and sugar together in a mixer and add the egg.  Cream until light and fluffy.  Add the saffron liquid (about 1 TBS) and mix well.
  
• Sift the dry ingredients and mix into the butter-sugar mixture.
  
• Wrap the dough in wax paper and refrigerate until firm (about 30 - 45 minutes).
  
• To form the cookies, cut off a small piece of dough and roll it into a ball.  Then flatten the ball with a fork, glass with a decorative bottom or a cookie press (depending on the type of design you wish to achieve).

• Bake at 400° for 7 - 10 minutes. Do not let the bottom burn.