Ingredients

• 20-25 strands Saffron (about 1/8 tsp, lightly packed)
• 1 Tbsp Warm Water
• 3/4 cup Pine Nuts divided
• 1 cup Unbleached White All-Purpose Flour
• 1/2 cup Corn Flour
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Butter room temperature
• 6 Tbsp Sugar
• 1 Egg

Instructions

1. Lightly crush saffron threads and place in a small bowl. Add 1 tablespoon warm water and let steep.
2. Grind ½ cup pine nuts to a coarse meal in a food processor or spice grinder; set aside.
3. In a small bowl, mix together flour, corn flour, baking powder, salt and pine nut meal; set aside.
4. In a medium bowl, mix butter and sugar until well combined. Add egg and saffron mixture and mix well. Add flour mixture and mix until a uniform dough forms.
5. Roll dough into a 1 ½-inch diameter log. Wrap in plastic wrap and chill for at least two hours.
6. Meanwhile, preheat oven to 350°F and line two baking sheets with parchment paper.
7. Slice dough into 24 rounds. Reshape by hand, if needed, and place on prepared baking sheets about 2 inches apart. Top cookies with remaining ¼ cup pine nuts.
8. Bake until just beginning to brown at the edges, about 15 minutes. Let cool completely before serving.