Exotic Shortbread Cookies with Saffron and Cardamom

In a clean bowl, sift together flour and baking powder. Add cardamom powder and saffron to it, mix well and keep aside.

Preheat the oven to 325ºF.

In a clean mixing, cream butter and sugar till it turns light in color and fluffy. Add the flour mixture to the butter mixture and mix slowly. Add the yogurt and form a soft dough ball. Cover and let the dough rest for 10 minutes.

Divide the dough into 12 equal size portions and roll each one into a smooth ball. Place the balls on a cookie sheet. Make sure to leave enough space between each as the cookies will expand on baking. With a fingertip, make a very light impression on the top of the balls, sprinkle the chopped pistachios in the impression. If you don’t want pistachios, omit this step.

Bake the cookies at 325ºF for 20-24 minutes, making sure not to let them get brown on the surface. Take out the cookies and place them on cooling rack to let them cool.

Enjoy!

These cookies can be stored in an airtight container for almost 2 weeks.