Food historians believe that a lot of cookies have their origin in Arab regions of the world. They have a long tradition of rich pastries using butter, sugar, nuts and spices. The spices and flavors of this cookie give it the glorious Indian touch.
Makes 20 to 25 cookies
ingredients
Generous pinch of saffron
1 teaspoon ground cardamom
1 tablespoon heavy cream
1 teaspoon Vetiver essence
1 cup (226 grams) butter, softened
1 cup (140 grams) powdered sugar
1 heaping cup (140 grams) pistachios, finely chopped
2 1/4 cups (340 grams) all-purpose flour
instructions
Combine the saffron threads, cardamom, heavy cream, and vetiver the night before making the cookies. Store in the refrigerator.
In the bowl of a stand mixer using the paddle, cream the butter and the powdered sugar until light and fluffy, 4 to 5 minutes.
Add the saffron mix and continue mixing.
Next add the all-purpose flour and pistachios. Mix just until the dough comes together and using your fingers or a small ice cream scoop, make cookie balls. Freeze these balls until ready to bake.
Place the frozen cookies on a baking pan an inch apart and bake in a preheated 325°F for 25 to 30 minutes or until cookies are light golden brown in color. Remove from oven and let them cool for 5 minutes. Roll in powdered sugar and cool completely. Once again, roll in powdered sugar, top with a sprinkle of chopped pistachios.
notes & variations
The frozen cookie balls will keep in your freezer for up to three months and the baked cookies will taste fresh for up to 3 to 4 days.
These cookies can be made with any kind of nuts and flavoring, the most common being with walnuts and cinnamon.
Saffron needs liquid to disperse its essence, hence the cream.
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