Saffron Sables

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon saffron
• 1/2 teaspoon vanilla extract
• 1 stick plus 3 tablespoons unsalted butter, softened
• 3/4 cup sugar

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

flour, baking soda, salt, saffron, vanilla, unsalted butter, sugar

Taken from www.foodandwine.com/recipes/saffron-sables (may not work)