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

Preparation: