These saffron butter cookies are a firm favourite in our household. It is a traditional butter cookie recipe I learnt at Home economics at High School, with the addition of powdered saffron and crushed pistachio nuts. A delicious light butter cookie. Great to have with some Persian Tea.
Course Dessert
Cuisine American, Persian
Diet Vegetarian
Keyword pistachio, safron
Prep Time 30minutes
Cook Time 20minutes
Servings 24cookies
Calories 77kcal
Ingredients
125gbutter
3/4cupcaster sugar
1tspvanilla essence
1tspsaffron powder
1egg
2cupsplain flour
1tspbaking powder
chopped raw pistachio nuts
Instructions
Preheat oven to 160 deg (fan forced).
Cream butter and sugar together.
Add saffron powder, egg and vanilla and beat well.
Sift the flour and baking powder together and stir into the mixture until well combined.
Roll teaspoons of mixture into the a ball and place on a greased baking tray, leaving room to spread. Flatten with your fingers.
Sprinkle each biscuit with chopped pistachio nuts.
Bake for about 12 – 15 minutes in a moderate oven.
leave to cook on the trays for about 5 minutes then carefully lift onto wire cooling racks to cool.