11 Saffron Christmas Cookies Shortbread Style Recipes

Classic Saffron Shortbread Cookies

Classic Saffron Shortbread Cookies are a delightful treat that combines the rich, buttery texture of traditional shortbread with the fragrant and luxurious flavor of saffron. These cookies are perfect for festive occasions and will surely impress your family and friends with their unique taste and beautiful golden hue.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step is essential to guarantee even baking of your cookies.
2. Prepare the Saffron: In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Let it steep for about 10 minutes. This will help to release the color and flavor of the saffron.
3. Mix Wet Ingredients: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, around 3-4 minutes.
4. Add Flavorings: Pour the saffron mixture (water included) and vanilla extract into the butter and sugar mixture. Mix until fully combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; it’s okay if some flour is still visible.
6. Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it in half and shape each half into a log, approximately 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Slice and Bake: Once chilled, remove the dough from the refrigerator. Using a sharp knife, slice the logs into 1/4-inch thick rounds and place them on a parchment-lined baking sheet. Make sure to leave some space between each cookie, as they will spread a bit.
8. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy: Once cooled, your Classic Saffron Shortbread Cookies are ready to be enjoyed. Store them in an airtight container at room temperature for up to a week, or share them as a special holiday gift!

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Saffron and Orange Zest Shortbread

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This guarantees your cookies will bake evenly.
2. Prepare the Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of hot water. Allow the mixture to steep for about 10 minutes to release the saffron’s color and flavor.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and powdered sugar. Beat on medium speed for 3-4 minutes until the mixture is light and fluffy.
4. Incorporate Flavorings: Add the saffron mixture, orange zest, and vanilla extract to the butter and sugar mixture. Mix until all the ingredients are well combined.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Take care not to overmix; some flour should still be visible.
6. Shape the Dough: Transfer the dough onto a lightly floured surface. Divide the dough into two equal portions and shape each into a log, approximately 1.5 inches in diameter. Wrap the logs in plastic wrap and chill them in the refrigerator for at least 30 minutes.
7. Slice and Arrange: Once the dough has chilled, remove it from the refrigerator. Using a sharp knife, carefully slice each log into 1/4-inch thick rounds. Arrange the slices on a parchment-lined baking sheet, making sure there is space between each cookie to allow for spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the fragrant and flavorful Saffron and Orange Zest Shortbread cookies!

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Pistachio Saffron Shortbread Bites

Pistachio Saffron Shortbread Bites are a delightful twist on traditional shortbread, infusing the rich flavors of saffron and the crunch of pistachios into a buttery base. These bite-sized treats are perfect for festive occasions, offering a unique combination of flavors that will impress your guests and satisfy your sweet cravings.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C), ensuring that it is hot enough for even baking.
2. Prepare the Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of hot water. Let the saffron steep for about 10-15 minutes to allow the flavors and colors to develop.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and powdered sugar together. Beat the mixture on medium speed for about 3-4 minutes until it becomes light and fluffy.
4. Incorporate Flavorings: Add the saffron mixture, chopped pistachios, and vanilla extract to the creamed butter and sugars. Mix everything together until well combined.
5. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; you want to see some flour remaining.
6. Shape the Dough: Turn the dough out onto a lightly floured surface. With your hands, roll the dough into a log shape, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for at least 30-45 minutes to firm up.
7. Slice and Arrange: Once the dough is chilled, remove it from the refrigerator. Use a sharp knife to cut the log into 1/4-inch thick slices. Place the slices on a parchment-lined baking sheet, spacing them apart to allow for slight spreading during baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 12-15 minutes or until the edges begin to turn lightly golden. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Serve and Enjoy: Your Pistachio Saffron Shortbread Bites are now ready to be enjoyed! They make a wonderful addition to any holiday cookie platter or a delightful treat for yourself.

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Saffron Walnut Cookie Squares

Saffron Walnut Cookie Squares are a delectable treat that combines the warm, aromatic notes of saffron with the crunch of walnuts in a rich, buttery cookie base. These squares are perfect for serving during the holiday season or any special occasion, providing a delightful twist on traditional cookie squares that will surely impress your guests.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to guarantee ideal baking conditions.
2. Prepare the Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of hot water or milk. Allow the saffron to steep for about 10-15 minutes to fully extract its flavor and color.
3. Cream the Butters and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture on medium speed for about 3-4 minutes until it becomes light and creamy.
4. Add the Eggs and Saffron: Add the eggs to the creamed mixture one at a time, mixing well after each addition. Then incorporate the saffron mixture and vanilla extract, ensuring everything is well blended.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground walnuts, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until all is well combined. Be careful not to overmix; just mix until the flour is incorporated.
6. Prepare Baking Dish: Line a 9×9-inch (or similar size) baking dish with parchment paper, allowing some paper to overhang on the sides for easy removal later. Grease the parchment paper lightly with butter or non-stick spray.
7. Spread the Batter: Pour the cookie batter into the prepared baking dish, using a spatula to spread it evenly across the bottom.
8. Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Cut: Once baked, remove the dish from the oven and allow it to cool in the pan for about 10-15 minutes. Then carefully lift the cookie square out of the dish using the parchment paper, and transfer it to a wire rack to cool completely. Once cooled, cut into squares.
10. Serve: Serve the Saffron Walnut Cookie Squares at room temperature, and enjoy the unique flavors that brighten up your festive gatherings!

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Spiced Saffron Shortbread With Cinnamon

Spiced Saffron Shortbread With Cinnamon is a delightful variation of the classic shortbread cookie, infused with the rich aroma of saffron and a warm hint of cinnamon. This buttery, melt-in-your-mouth treat is perfect for the holiday season or any special gathering, offering a unique flavor profile that will tantalize your taste buds.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) so that it’s ready for baking.
2. Soak the Saffron: In a small bowl, soak the saffron threads in 2 tablespoons of hot water. Allow it to sit for about 10 minutes to draw out the color and flavor.
3. Cream the Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and powdered sugar. Using an electric mixer, beat on medium speed for about 3-4 minutes until the mixture is light and fluffy.
4. Add the Saffron and Vanilla: Stir in the saffron mixture (with the water) and vanilla extract into the butter-sugar mixture, combining well until fully incorporated.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, and salt.
6. Combine the Mixtures: Gradually add the dry mixture to the wet ingredients, mixing gently with a spatula or wooden spoon until the dough just comes together. Take care not to overmix, as you want to keep the cookies tender.
7. Shape the Dough: Turn the dough out onto a lightly floured surface. Divide it into two equal halves and shape each half into a rectangle about 1/2 inch thick. Wrap each rectangle in plastic wrap and refrigerate for at least 30 minutes to firm up.
8. Cut the Cookies: After the dough has chilled, remove it from the fridge and unwrap it. Use a sharp knife to cut into desired shapes, or use cookie cutters for festive designs.
9. Prepare for Baking: Line baking sheets with parchment paper. Place the cut cookies onto the prepared sheets, leaving some space between them to allow for spreading.
10. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown. Keep an eye on them to prevent overbaking.
11. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. Enjoy your Spiced Saffron Shortbread with Cinnamon!

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Almond Saffron Shortbread Cookies

Almond Saffron Shortbread Cookies are a delightful twist on traditional shortbread, combining the rich, nutty flavor of almonds with the luxurious aroma of saffron. These cookies are wonderfully buttery and crisp, making them an elegant treat for the holiday season or any occasion where you want to impress your guests. The unique combination of flavors creates a memorable cookie that pairs beautifully with a cup of tea or coffee.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C), preparing it for baking the cookies.
2. Soak the Saffron: In a small bowl, combine the saffron threads with 2 tablespoons of hot water. Allow the mixture to sit for about 10 minutes, which will help to release the flavor and color.
3. Cream the Butter and Sugars: In a large mixing bowl, blend the softened unsalted butter, granulated sugar, and powdered sugar. Use an electric mixer on medium speed for about 3-4 minutes until the combination is light and fluffy.
4. Incorporate the Saffron and Almond Extract: Add the saffron mixture and almond extract to the butter-sugar mixture. Mix well until everything is thoroughly combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
6. Mix Everything Together: Slowly add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until the dough forms. Be careful not to overmix; you want the dough to remain tender.
7. Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a log or rectangle. Wrap it in plastic wrap and let it chill in the refrigerator for at least 30 minutes. This will help firm up the dough for easier handling.
8. Cut the Cookies: After chilling, remove the dough from the fridge and unwrap it. Slice into desired cookie shapes using a sharp knife or a pastry cutter. If you wish, you can also use cookie cutters for fun shapes.
9. Prepare for Baking: Line your baking sheets with parchment paper. Arrange the cut cookies on the prepared sheets, leaving some space between them. If desired, sprinkle slivered almonds on top of each cookie for added crunch and decoration.
10. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 12-15 minutes or until the edges are just lightly golden. Keep an eye on them to prevent overbaking.
11. Cool and Serve: Once done, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack. Enjoy your Almond Saffron Shortbread Cookies as a delightful holiday treat!

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Saffron and Coconut Delights

Saffron and Coconut Delights are an indulgent and aromatic treat that beautifully combines the luxurious flavors of saffron with the sweet, tropical taste of coconut. These delightful confections boast a chewy texture and vibrant yellow hue, making them an enchanting addition to holiday celebrations or any festive gathering. Each bite offers a burst of flavor that transports you to a sun-soaked paradise.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Prepare a baking pan by greasing it lightly or lining it with parchment paper to prevent sticking.
2. Soak the Saffron: In a small heatproof bowl, combine the saffron threads with 2 tablespoons of warm water. Allow the saffron to steep for about 10 minutes. This process will enhance both the flavor and color of the saffron.
3. Combine Base Ingredients: In a large mixing bowl, mix the sweetened shredded coconut, sweetened condensed milk, melted butter, and the saffron mixture (including the infused water). Stir until fully combined.
4. Add Flavorings: Incorporate the vanilla extract and salt into the mixture, stirring continuously until everything is evenly mixed.
5. Transfer to Baking Pan: Pour the mixture into the prepared baking pan. Use a spatula to evenly spread and press the mixture down firmly, ensuring it is packed tightly.
6. Add Almonds: If using, gently press whole almonds into the top of the coconut mixture for added texture and visual appeal.
7. Bake the Delights: Place the baking pan in the preheated oven and bake for about 25-30 minutes, or until the mixture is lightly golden around the edges.
8. Cool and Slice: Once baked, remove the pan from the oven and allow it to cool completely on a wire rack. Once cooled, cut into squares or rectangles as desired.
9. Serve: Serve these Saffron and Coconut Delights at room temperature, either on their own or as part of a holiday assortment. Enjoy the rich and fragrant experience they bring!

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Lemon Saffron Shortbread Sandwiches

Lemon Saffron Shortbread Sandwiches are a delightful and elegant treat that combines the rich, buttery flavor of shortbread with the aromatic notes of saffron and a zesty lemon filling. These cookies are not only visually stunning with their vibrant yellow color but also offer a perfect balance of sweetness and tartness, making them a wonderful addition to holiday cookie trays or special occasions.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking the shortbread.
2. Prepare Saffron: In a small bowl, add the saffron threads and 1 tablespoon of warm water. Let the saffron steep for about 10 minutes to release its color and flavor.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
4. Add Flour Mixture: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add this flour mixture to the butter and sugar mixture. Mix until just combined.
5. Incorporate Lemon and Saffron: Add the lemon zest, lemon juice, and the saffron mixture (including any liquid) to the dough. Mix until fully incorporated, ensuring the saffron is evenly distributed.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to an hour. Chilling the dough will make it easier to roll out.
7. Roll and Cut Cookies: Once chilled, remove the dough from the refrigerator. On a floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out rounds or shapes. Place them on the prepared baking sheet, leaving space in between.
8. Bake the Cookies: Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Assemble Sandwiches: Once the cookies have cooled completely, spread a layer of your favorite lemon filling or lemon curd on the bottom of one cookie and top it with another to create a sandwich. If desired, dust the tops of the sandwiches with powdered sugar before serving.
10. Serve and Enjoy: Arrange the Lemon Saffron Shortbread Sandwiches on a platter. These cookies are best enjoyed at room temperature and make a delightful addition to any gathering or holiday celebration!

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Chocolate-Dipped Saffron Shortbread

Chocolate-Dipped Saffron Shortbread are an exquisite and indulgent treat that elevate traditional shortbread with the luxurious flavors of saffron and a rich chocolate coating. These cookies not only melt in your mouth with their buttery texture but also deliver a unique combination of floral saffron notes and bittersweet chocolate, making them a perfect addition to any festive cookie platter.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Prepare Saffron: In a small bowl, stir together the saffron threads and 1 tablespoon of warm water. Let the saffron steep for about 10 minutes to extract its color and flavor.
3. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually incorporate this dry mixture into the butter and sugar mixture. Mix until just combined.
5. Add Saffron: Pour the saffron mixture (including any liquid) into the dough and mix until evenly distributed throughout the dough.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour. Chilling will help the dough hold its shape during baking.
7. Roll and Cut Cookies: Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to create desired shapes. Place the cookies on the prepared baking sheet, ensuring adequate space between each.
8. Bake the Cookies: Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are slightly golden. Allow them to cool completely on a wire rack.
9. Melt Chocolate: In a microwave-safe bowl or a double boiler, melt the dark chocolate until smooth. Stir until all lumps dissolve.
10. Dip Cookies: Once the cookies are fully cooled, dip half of each cookie into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped cookies back on the parchment-lined baking sheet.
11. Garnish: If desired, sprinkle a small pinch of flaky sea salt on top of the melted chocolate for an added flavor contrast.
12. Cool and Enjoy: Let the chocolate set at room temperature or refrigerate until fully hardened. Enjoy your delightful Chocolate-Dipped Saffron Shortbread!

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Saffron and Cardamom Festive Cookies

Saffron and Cardamom Festive Cookies are a delightful treat that combine the warm, aromatic spices of cardamom with the rich, golden flavor of saffron. These cookies are perfect for holiday gatherings, pairing wonderfully with tea or coffee, and are sure to impress your guests with their exotic flavors and festive appearance.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. Prepare Saffron: In a small bowl, combine the saffron threads with 1 tablespoon of warm water. Let it steep for about 10 minutes to release its color and aroma.
3. Cream the Butters and Sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, and brown sugar together on medium speed until the mixture is light and fluffy.
4. Add Egg and Saffron: Crack in the egg and add the saffron mixture (including any liquid) to the butter-sugar mixture. Beat until fully incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cardamom, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
6. Chill the Dough: Once the dough is mixed, wrap it in plastic wrap and refrigerate it for about 30 minutes. Chilling the dough helps firm it up for easier handling.
7. Form the Cookies: After chilling, remove the dough from the refrigerator. Scoop tablespoon-sized portions of dough and roll them into balls. Place the cookie balls onto the prepared baking sheet, allowing space between them as they will spread slightly while baking.
8. Add Garnish: Press a few chopped pistachios onto the top of each cookie ball for added flavor and decoration.
9. Bake the Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges. Do not overbake; the cookies will continue to firm up as they cool.
10. Cool Completely: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your Saffron and Cardamom Festive Cookies fresh out of the oven for a lovely treat that brings warmth and festive cheer!

Honey Glazed Saffron Shortbread

Honey Glazed Saffron Shortbread is a luxurious and buttery cookie that melts in your mouth, enriched with the exotic flavors of saffron and sweetened with a delightful honey glaze. This elegant treat is perfect for holiday celebrations or as a special gift during the festive season. The combination of saffron and honey adds a golden touch, making these shortbread cookies not only taste divine but also visually appealing.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Prepare Saffron: In a small bowl, combine the saffron threads with 1 tablespoon of warm water. Allow it to steep for 10 minutes to extract its vibrant color and flavor.
3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and creamy.
4. Add Flavors: Add in the saffron mixture (including the liquid), vanilla extract, and salt to the creamed butter and sugar. Mix until fully incorporated.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cornstarch. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined and a soft dough forms.
6. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will help solidify the dough, making it easier to handle.
7. Shape the Cookies: Once chilled, remove the dough from the refrigerator. Scoop tablespoon-sized portions and roll them into balls or press the dough into a cookie cutter for desired shapes. Place formed cookies onto the prepared baking sheet.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies may seem soft but will firm up as they cool.
9. Glaze with Honey: While the cookies are baking, gently warm the honey in a small saucepan over low heat until it is runny. Once the cookies are baked and cooled slightly, brush the warm honey generously over the tops of each cookie for a glossy finish.
10. Cool and Serve: Let the cookies cool completely on a wire rack. Once cooled, they can be stored in an airtight container or served immediately to enjoy the delicate flavors of saffron and honey.