The inspiration for this recipe was the saffron-pistachio Indian ice cream I’ve enjoyed over the years. The saffron flavor in these buttery cookies is forward but not overwhelming.
Tips: Measure the flour by spooning it into the measuring cup and leveling the top with the back of a knife. If you scoop it straight from the container into the cup, you will have too much. Be sure to beat the saffron-water mixture thoroughly into the dough to evenly distribute the flavor.
The formed dough can be stored in the freezer for up to 2 weeks, well wrapped. You can slice and bake only a few cookies at a time and return the remaining dough to the freezer, if you wish. Store baked cookies in an airtight container for up to a week.
This right here was a stroke of genius on a lazy afternoon when my husband urged me to whip up a quick...