Saffron Cookies

Directions

1. 1
   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.
2. 2
   Preheat oven to 350 degrees F.
3. 3
   Sift or whisk flour, baking soda and salt together; set aside.
4. 4
   Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.
5. 5
   In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.
6. 6
   Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using.
7. 7
   Chill until firm (30-45 minute up to overnight) or be lazy and stick in the freezer for 15 minute like me.
8. 8
   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.