Thursday Teatime ~ Saffron Cookies

These saffron cookies were the first ones that got baked by me for this marathon. I came across these lovely cookies when looking for some simple ones with Indian flavors. These are made with the basic ingredients found in any Indian pantry and gets done in a short time. I made a small batch of these as I had baked other cookies too.

Ingredients: (Yield 6 to 7 cookies)
1 tbsp. warm milk
A pinch of saffron strands
3 tbsp. powdered sugar
3 tbsp. softened butter
1/2 cup all purpose flour
1/4 tsp. cardamom powder
Slivered almonds to garnish

Method:
* Crush the saffron strands and soak them in milk for a couple of  minutes.
* Grease or line a baking sheet with parchment paper.
* Preheat the oven to 350 deg F / 180 deg C. 
* Beat sugar and butter in a bowl. Add the saffron milk and mix.
* Next add flour and cardamom to the bowl and combine to form a soft dough.
* Divide the mixture into 6 - 7 balls and gently flatten them between your palms.
 
* Arrange them on the prepared baking sheet. Garnish with slivered almonds.
* Bake them for about 15 - 20 minutes. 
(I baked for about 17 minutes. They firm up once they cool down and so bake accordingly. No need to bake until they turn crispy in the oven.)
* Remove them from oven when done and let cool. Store them in airtight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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