Saffron Cookies

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 minutes 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.