This is the best cookie I have ever made. I so wish I could claim credit for inventing this cookie, but I found it on Heidi’s 101 Cookbooks, who got the recipe from the new Blue Bottle Coffee cookbook. I emailed this recipe to my mom on Saturday, and within hours, she was making them. I still had no butter or vanilla in my house, so I had to wait for a few hours to try them myself.
The subtle undertones of the ruby threads saffron elevate this cookie to another level. If you have never had saffron, I would describe it as a musky, and lightly floral scent. It’s more of a background flavor, one that you taste at the end of a bite. It is what gives Spanish rice its trademark bright yellow hue. I doubled the vanilla extract at Heidi’s suggestion, since I didn’t want to buy a vanilla bean. I didn’t change any other ingredients and under baked them, giving them a fudgy and tender center. It was worth waiting until 9:00 o’clock to try one. If you buy saffron for nothing else other than this cookie, it would be wise decision on your part.
Thanks for the recipe, Heidi!