Saffron Vanilla Bean Sugar Cookies

Saffron Vanilla Bean Sugar Cookies. I don't need to tell you anything about these cookies, because the name says it all, doesn't it?

I don't need to tell you that these are a complex little cookie - not in preperation, that part is easy, but in texture and flavour. I don't need to tell you that these have a nice crunch on the outside with a pleasing cakey/chewy consistency on the inside. Or the fact that the saffron and vanilla bean give these a flavour so subtle, but so "there" at the same time that you just can't quite put your finger on which one it is.  I also don't need to tell you that these are the most perfectly sweet and tender cookies you will ever make. I don't need to tell you these things, because it's all right there in the name.

These are an attention demanding cookie.  The flavour in these insists that you to stop and think and wonder "what is that?".  It's saffron, and it's vanilla bean, and it's stunning. These cookies demand your attention so much that you are compelled to go back for seconds, thirds and fourths. It's okay. Give in to the cookie, they won't last long and you can have salad tomorrow.

The base sugar cookie recipe came from an all time favourite of mine, Joy.  If you're needing a classic sugar cookie fix, you can't go wrong with Joy's. And if you want to mix it up a bit, may I recommend introducing saffron and vanilla bean to the mix. They make great friends.

Saffron Vanilla Bean Sugar Cookies
adapted from Joy the Baker - makes about 3 dozen cookies

1 1/2 cups granulated sugar
1 cup butter, softened
2 large eggs
1 vanilla bean
1 pinch saffron threads, crumbled
2 tsp hot water
2 3/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup sugar, for rolling the cookies

Directions:

1. Preheat oven to 375 C
2. In a small bowl, combine the saffron threads and hot water, allow to steep for several minutes
3. In a large bowl, cream together sugar and butter - easiest if done with a stand or hand mixer
4. Add in eggs, one at a time
5. Slice the vanilla pod down the centre and scrape the seeds into the butter, sugar, egg mixture
6. Stir in the saffron water
7. In a separate bowl, combine all of the dry ingredients and mix well
8. Add the dry ingredients to the wet ingredients and stir until just combined
9. Roll dough in 1 - 1 1/4 inch balls and roll in the 1/4 cup of sugar. Place on cookie sheet and bake for 10 minutes, or until golden on the edges
10. Remove from the oven and let cool for a few minutes on the pan, then move to wire rack and cool completely before storing in an air tight container
11. Enjoy!