PISTACHIO, CARDAMOM AND SAFFRON COOKIES
There is something decadent in the simplicity of shortbread cookies. Bursting with flavors, this easy cookie is gorgeous to behold, its heady aroma of saffron, pandanus and cardamom are inviting and intoxicating, and it is even more deliciously addictive at first bite. These cookies will surely test your willpower and your festive spirit of sharing. My paternal grandfather owned a cookie shop called 'Nandita's' in the mid-1970s, in Thane, a suburb of my hometown of Mumbai. He was a chef and restaurateur in his youth and loved to cook, particularly desserts. We called him Jadiya Dadaji -- or plump grandpa, as his love of good food showed in his cheeks and belly. Each Diwali, he would come home to cook something special for my father. To calm us eager kids, he brought with him one or more large tins filled to the brim with cookies. Sometimes my brother and I each got our own tin, at other times we got one large tin -- to share. These cookies are an homage to him, Jadiya Dadaji, and the love of nuanced flavors and cooking that he instilled in our family, particularly my mother and me.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 15 to 18 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a multi-cavity cookie tray (e.g. mini muffin tray, a muffin-top tray or a hemisphere pan) with the 1 tablespoon butter and set aside to chill.
- Combine the warm milk with the saffron threads, stir and set aside for 5 minutes until the saffron threads begin to bloom and the milk takes on a golden hue.
- Cream the remaining 1/2 cup butter with the granulated sugar in a large mixing bowl for 2 to 3 minutes until the butter is soft and the sugar has melted in. Add the crushed cardamom pods, finely chopped pistachios, the saffron milk with the saffron threads and a pinch of grated nutmeg if using and the pandanus water. Mix until well combined. Slowly add in the all-purpose flour and salt and mix well again. The mixture will be sandy in texture. Use a spatula to break up any lumps and stir it all until well combined and there are no dry spots.
- Portion the cookie mixture using an ice cream scoop and scoop it directly into the prepared chilled cookie tray. Lightly compress the mixture into the cavity using the back of a spoon. Fill each cavity to the top as these cookies will not rise. Chill any unused cookie mixture between bakes.
- Bake for 12 to 14 minutes or until the edges begin to lightly brown. The cookies do not change color or rise during baking. Carefully unmold from the cookie tray. Place them on a wire rack and allow them to cool completely before storing in an airtight container in a cool place until ready to decorate.
- To decorate: Arrange the cookies on a wire rack with a drip pan or cookie sheet underneath.
- Bring a few inches of water to a simmer in a medium saucepan. Place the melting white chocolate wafers in a heatproof bowl over the simmering water. The bottom of the bowl must not touch the water. Maintain a slow simmer and do not let the water boil. Using a silicone spatula, stir until the chocolate is melted. Quickly stir in one pinch of saffron threads while the chocolate is warm.
- Carefully pour the white chocolate over the cookies or dunk cookies into the chocolate. Alternatively, use a spoon to drizzle the melted chocolate over each cookie. Sprinkle the pistachio slivers, gold dust or sprinkles and more saffron threads before the chocolate hardens. Cool completely.
- Serve when the chocolate is firm.
- Store in a cool, airtight container for up to a week.
SAFFRON COOKIES
I created this recipe due to my love of saffron and cookies! A tender cleanly sweet cookie that lets the delicate saffron flavor sing through. The longer you can soak the saffron in milk before-hand the better the flavor! (Prep time includes chill time).
Provided by JennT
Categories Drop Cookies
Time 57m
Yield 24 cookies, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a little bowl warm the milk and add the saffron strands, slightly crushing them. Set aside and let steep, the longer the better. This can be done several hours before-hand. The saffron will turn the milk a lovely sunny yellow.
- Preheat oven to 350 degrees F.
- Sift or whisk flour, baking soda and salt together; set aside.
- Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.
- In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.
- Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using.
- Chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.
- Drop by mounded tablespoonfuls onto baking sheet and bake 12-14 minutes. Let rest on baking sheet for a couple of minutes then transfer to wire racks to cool.
Nutrition Facts : Calories 701.2, Fat 25.1, SaturatedFat 15.2, Cholesterol 115, Sodium 796.7, Carbohydrate 111.6, Fiber 1.7, Sugar 63.5, Protein 8.5
SAFFRON ORZO
Orzo is a great substitute for rice in this buttery and delicious pilaf. The simple technique of toasting your orzo, then cooking it in a flavorful mix of chicken broth and saffron, makes for a full flavored, simple side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in 2 tablespoons olive oil in a saucepan over medium heat until softened, 2 to 3 minutes. Add 1 cup orzo and cook, stirring, until toasted, 3 to 5 minutes. Add 2 cups chicken broth, 1/2 teaspoon each saffron and kosher salt and 2 bay leaves. Bring to a boil, then stir and reduce to a simmer; cover and cook until the orzo is tender, 12 to 15 minutes. Stir in 1 tablespoon butter and season with salt.
SAFFRON, PISTACHIO & WHITE CHOCOLATE COOKIES
Add saffron to your cookie dough and you'll be bang on trend. Pistachio and white chocolate are great additions too. One biscuit just won't be enough...
Provided by Good Food team
Categories Treat
Time 35m
Yield Makes 12-15 cookies
Number Of Ingredients 10
Steps:
- Warm the milk in a saucepan with the saffron. Once steaming, take off the heat and whisk in the melted butter, then put in the fridge to chill completely. Whisk the egg with the caster sugar until light and fluffy - this will take around 3-5 mins, then add the cooled butter and light brown sugar and whisk briefly to combine. Tip in the flour, baking powder and a big pinch of salt, and use a spatula or the paddle attachment of a stand mixer to combine - be careful not to over mix it.
- Fold in the chocolate and pistachios, then tip the mixture onto a piece of baking parchment. Roll it up in the parchment into a thick, compact log and twist the ends to make a cracker shape. Wrap in cling film, then put in the fridge for at least a couple of hours to chill - leave it overnight if you have time.
- When ready to bake, heat oven to 190C/170C fan/gas 5 and line a baking sheet with baking parchment. Unwrap the cookie log and use a sharp knife to slice into thick 1cm disks, space out on the sheet (you might need to do this in two batches) and bake for 12-15 mins until set and golden around the edges, but still soft. Allow to cool a little, then move to a wire rack to cool completely. Will keep for 2-3 days in an airtight container.
Nutrition Facts : Calories 352 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
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HOMEMADE SAFFRON COOKIES RECIPE | LUCI'S MORSELS
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5/5 (5)Total Time 50 minsCategory DessertCalories 65 per serving
- Mix butter and sugar in a large bowl. Pinch saffron thread between fingers to break them up and release flavors. Add saffron and flour to butter mixture. Add in one tablespoon orange juice. Continue adding juice, one teaspoon at a time until dough comes together.
- Divide dough in half. Roll each half into a log (roughly 1-1/2 inch tall). Wrap in plastic wrap. Refrigerate at least one hour
- Remove one dough roll from refrigerator and remove plastic wrap. Slice into 1/2 inch pieces and place on ungreased cookie sheet. Dab fingertips in small bowl of water and gently rub tops of cookies to even out the surface.
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