Saffron Sables

Directions

1. 1
   Preheat the oven to 325.
2. 2
   In a small bowl, whisk the flour with the baking soda and salt.
3. 3
   In a bowl, crumble the saffron into the vanilla extract.
4. 4
   Beat in the butter until creamy.
5. 5
   Beat in the sugar until light and fluffy.
6. 6
   Beat in the flour mixture.
7. 7
   Pat the dough into a 6-inch disk.
8. 8
   Wrap in plastic and refrigerate until chilled.
9. 9
   On a lightly floured work surface, roll out the dough a scant 3/8 inch thick.
10. 10
    Using a floured 2 1/2-inch cookie cutter, stamp out as many cookies as possible.
11. 11
    Carefully transfer the cookies to parchment paper-lined baking sheets, leaving 1 inch of space between them.
12. 12
    Reroll the scraps, chill and stamp out more cookies.
13. 13
    Bake the cookies 1 sheet at a time until lightly browned around the edges, about 16 minutes.
14. 14
    Let cool slightly, then transfer the cookies to a rack to cool.