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THIN ALMOND SAFFRON COOKIES
Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1/4 c Whole blanched almonds
1/2 ts Saffron threads
1/2 c Unsalted butter
1/2 c Sugar
1 Egg -- beaten
1 t Lemon juice
1 1/2 c Flour
1 tb Corn starch
1/2 ts Baking powder
Grind the almonds and set aside. Place the saffron
threads in a cooking spoon and heat, then crush to
powder with a teaspoon. Combine powder with butter and
sugar and beat until creamy. Gradually add egg while
continuing to beat, then beat in lemon juice. Sift
together the flour, corn starch, and baking powder.
Combine the dry ingredients with the butter mixture
and the almond and form into a ball. Wrap ball in
plastic wrap and chill for anhour. Roll out half the
dough on a floured board to about 1/8 inch thick,
sprinkle top with granulated sugar and cut into 2 inch
rounds. Place on a buttered baking sheet and bake at
350 for 10-12 minutes, until edges are just beginning
to turn golden. Cool on racks. repeat with remaining
dough.
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