Recipes

Saffron Sablés

Name: Saffron Sablés
Total time: 90 min
Ingredients: 1.5 cups all-purpose flour; 0.5 teaspoon baking soda; 0.5 teaspoon fine sea salt; 0.25 teaspoon saffron; 0.5 teaspoon vanilla extract; 1 stick plus 3 tablespoons unsalted butter (softened); 0.75 cup sugar

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By Caitlin Williams Freeman

Updated on January 9, 2017

Saffron Sablés — Photo: © Antonis Achilleos

Active Time:

30 mins

Total Time:

1 hrs 30 mins

Yield:

2 dozen 3-inch cookies

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon saffron
½ teaspoon vanilla extract
1 stick plus 3 tablespoons unsalted butter (softened)
¾ cup sugar

Directions

Preheat the oven to 325°. In a small bowl, whisk the flour with the baking soda and salt.
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.
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.