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Saffron Sablés
© Antonis Achilleos

Saffron Sablés

  • ACTIVE: 30 MIN
  • TOTAL TIME: 1 HR 30 MIN
  • SERVINGS: Makes about 2 dozen 3-inch cookies
  • MAKE-AHEAD
  1. 1 1/2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon fine sea salt
  4. 1/4 teaspoon saffron
  5. 1/2 teaspoon vanilla extract
  6. 1 stick plus 3 tablespoons unsalted butter, softened
  7. 3/4 cup sugar
  1. Preheat the oven to 325°. In a small bowl, whisk the flour with the baking soda and salt.
  2. In a bowl, crumble the saffron into the vanilla extract. Beat in the butter until creamy. Beat in the sugar until light and fluffy. Beat in the flour mixture. Pat the dough into a 6-inch disk. Wrap in plastic and refrigerate until chilled.
  3. On a lightly floured work surface, roll out the dough a scant 3/8 inch thick. Using a floured 2 1/2-inch cookie cutter, stamp out as many cookies as possible. Carefully transfer the cookies to parchment paper-lined baking sheets, leaving 1 inch of space between them. Reroll the scraps, chill and stamp out more cookies. 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.
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