Saffron Cookies (stamped and eggless)

Yes! people, they are eggless! It doesn't make a difference to me but I know many of them who will jump with joy when they see an eggless recipe :) When you bake these, your house smells rich with saffron aroma...Umm love it! My new stamp did a debut on these cookies, so I am super excited. A surprise for my kiddo when he gets home :) Freshly baked cookies in a jar on the counter, will definitely give you a sense of accomplishment and happiness :) You can make these on special occasions too. The message on it is pretty loud and clear, what say? :) You can make these without using stamps too!


Without any further ado, let us take a look at the recipe:

Ingredients:

• 1 & 1/2 cup all purpose flour (maida)
• 1/2 cup sugar (or +2 tbsp more if you like it sweet)
• 1/2 cup ghee (can use butter too)
• 1/4 tsp saffron*
• 2 tsp (warm)milk to dissolve the saffron
• 1/4th tsp cardamom powder
• pinch nutmeg powder (optional)
• 1/2 tsp baking soda
• handful pistachios, crushed or coarsely chopped
• A few drops of milk while making the dough(optional)

Preparation:

• In a bowl add flour, baking soda and keep aside.
• In another mixing bowl add ghee, sugar and mix together with a hand mixer or stand mixer. 
• In warm milk add saffron and using mortar and pestle crush the saffron, see it leave rich orange color to the milk. 
• Add saffron milk, cardamom powder, nutmeg, pistachios to the sugar and ghee mixture. Mix everything nicely. 
• Now add in parts the flour mixture to the sugar mixture, mix it with a spatula. Knead it with a light hand. It will be crumbly, add few drops of milk if needed. Keep aside for 10 minutes.
• Preheat the oven to 350F/180C.
• In the meantime, divide the dough into 4 equal parts and roll out into a circle. Using a cookie cutter cut the cookies. Repeat the process until no dough is left. 
• Line it up on a parchment paper on a baking sheet. Taking the stamp, make a mark on each cookie, gently but firmly.
• Bake the cookies for 15 minutes. Keep an eye on it after 13 minutes, because every oven is different. 
• Let it cool for 5 minutes before you pop it in your mouth! :) Yummy cookies are ready to be enjoyed! They have a crunch to it and soft.
  
  
  
  

Note:* If saffron is not of a good quality you may not get a great color and aroma, use a pinch of organic yellow food color.
You can also keep the thickness of the cookie more if you wish.
If the stamp is not firmly pressed, after baking it may not show.

njoY!! happY cookinG!!

made with love :)

This same recipe can be used to make cookies without using the stamp. All you have to do is add more crushed pistachios on top of the cookies and press it gently before you bake them.