Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Saffron Shortbread Be the first to rate & review! By Shira Bocar Shira Bocar Website Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on September 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Prep Time: 20 mins Total Time: 1 hrs 20 mins Yield: 6 to 8 Serves A quick brush of saffron water and a sprinkle of sugar before baking give this buttery shortbread its crackled top and delicate floral flavor. Paired with a saffron-infused latte, it's a satisfying snack on a chilly fall afternoon. Ingredients 1 pinch saffron, crushed (⅛ teaspoon) 1 tablespoon hot water 1 stick unsalted butter, softened, plus more for pan 6 tablespoons confectioners' sugar ½ teaspoon pure vanilla extract 1 cup unbleached all-purpose flour ½ teaspoon kosher salt 1 tablespoon granulated sugar Directions Preheat oven to 325°F. Place saffron in a small bowl; add hot water and let stand 20 minutes. Brush an 8-inch round cake pan with butter. In a bowl, beat butter with confectioners' sugar on medium speed until light and fluffy, about 2 minutes. Add 1/2 teaspoon saffron water and vanilla; beat until combined, scraping down sides as needed. Add flour and salt; beat until just combined. Pat dough evenly into prepared pan; refrigerate until firm, about 20 minutes. Crimp edges with a fork. Cut into 8 wedges with a sharp knife, and dock all over with a skewer or fork. Brush remaining saffron water over top; sprinkle with granulated sugar. Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in pan on a wire rack, then turn out of pan, re-slice wedges with a serrated knife, and let cool completely. Shortbread can be stored in an airtight container at room temperature up to 1 week. Rate it Print