Ingredients
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2 tablespoons milk, slightly warmed
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup butter, softened (1 stick)
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1 cup granulated sugar
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1/4 cup brown sugar, packed
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1/2 teaspoon vanilla extract
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1 cup slivered almonds or 1 cup chopped cashews
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1 egg, slightly beaten
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1/4 teaspoon a pinch saffron strand, slightly crushed
Instructions
- In a little bowl warm the milk and add the saffron strands, slightly crushing them. Set aside and let steep, the longer the better. This can be done several hours before-hand. The saffron will turn the milk a lovely sunny yellow.
- Preheat oven to 350 degrees F.
- Sift or whisk flour, baking soda and salt together; set aside.
- Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.
- In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.
- Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using.
- Chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.
- Drop by mounded tablespoonfuls onto baking sheet and bake 12-14 minutes. Let rest on baking sheet for a couple of minutes then transfer to wire racks to cool.