These sunshine-colored, buttery Saffron Pinon Corn Cookies are made with corn flour, flavored with saffron and accented by pine nuts. Enjoy these rich but not too sweet treats with a cup of tea or coffee.
Lightly crush saffron threads and place in a small bowl. Add 1 tablespoon warm water and let steep.
Grind ½ cup pine nuts to a coarse meal in a food processor or spice grinder; set aside.
In a small bowl, mix together flour, corn flour, baking powder, salt and pine nut meal; set aside.
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.
Roll dough into a 1 ½-inch diameter log. Wrap in plastic wrap and chill for at least two hours.
Meanwhile, preheat oven to 350°F and line two baking sheets with parchment paper.
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.
Bake until just beginning to brown at the edges, about 15 minutes. Let cool completely before serving.
