Saffron-Infused Cardamom Shortbread

Method

1. 1

   Saffron Preparation

   Gently crush the saffron threads using a mortar and pestle. Dissolve them in 1 tablespoon of warm milk to release their color and aroma. Let it sit for at least 10 minutes.

2. 2

   Mix Dry Ingredients

   In a medium bowl, whisk together the flour, sugar, ground cardamom, and salt until well combined.

3. 3

   Cream Butter and Saffron

   In a large bowl, using an electric mixer, cream the softened butter until pale and fluffy, about 3 minutes. Gradually add the saffron milk, continuing to mix until fully integrated.

4. 4

   Combine and Form Dough

   Slowly add the dry ingredients to the butter mixture, mixing on low speed or by hand until just combined. The dough should be smooth and hold together when pressed.

5. 5

   Shape and Chill

   Shape the dough into a log approximately 2 inches in diameter. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

6. 6

   Preheat and Slice

   Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. Unwrap the chilled dough and slice into 1/4-inch thick rounds.

7. 7

   Bake

   Place the slices on the prepared baking sheet about 1 inch apart. Bake for 18 to 20 minutes, or until the edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.