1 1/8 cups of flour
1 stick of butter
2 capsules (.250 gr) Golden Gate Brand Saffron threads
1/2 Tbsp. orange rind
1/3 cup sugar
2 large egg yolks
Leave stick of butter out to soften. Butter should be spreadable by now. Work saffron and orange rind into butter. Blend in sugar, then egg yolks, one at a time. Add flour to form soft ball of dough. Cover and refrigerate for at least 3 hours. When ready to bake, remove dough from refrigerator to soften slightly. Preheat oven to 325º (165º C). Pinch off bite size pieces of dough and place on ungreased cookie sheet. When sheet is full, press dough flat with back of metal fork. Bake 10 min, or until edges begin to brown. Cool on rack. Store in airtight container.
Saffron Threads, Sargol. 230-250 Units of Color. Pharmaceutical Grade. Kosher, ISO, and HACCPS Certified.
Saffron Powder, Sargol. 230-250 Units of Color. Pharmaceutical Grade. Kosher, ISO, and HACCPS Certified.