Recipes Saffron Sablés Be the first to rate & review! More Cookie Recipes By Caitlin Williams Freeman Updated on January 9, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print