Thin almond saffron cookies
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Thin almond saffron cookies
  Saffron    Cookies    Almonds  
Last updated 6/12/2012 1:26:41 AM. Recipe ID 61222. Report a problem with this recipe.
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      Title: Thin almond saffron cookies
 Categories: Cookies
      Yield: 100 Servings
    1/4 c  Whole blanched almonds
    1/2 ts Saffron threads
    1/2 c  Unsalted butter
    1/2 c  Sugar
      1    Egg; beaten
      1 ts Lemon juice
  1 1/2 c  Flour
      1 tb Corn starch
    1/2 ts Baking powder
  Grind the almonds and set aside. Place the saffron threads in a
  cooking spoon and heat, then crush to powder with a teaspoon. Combine
  powder with butter and sugar and beat until creamy. Gradually add egg
  while continuing to beat, then beat in lemon juice. Sift together the
  flour, corn starch, and baking powder. Combine the dry ingredients
  with the butter mixture and the almond and form into a ball. Wrap
  ball in plastic wrap and chill for anhour. Roll out half the dough on
  a floured board to about 1/8 inch thick, sprinkle top with granulated
  sugar and cut into 2 inch rounds. Place on a buttered baking sheet
  and bake at 350 for 10-12 minutes, until edges are just beginning to
  turn golden. Cool on racks. repeat with remaining dough.

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Recipe ID 61222 (Apr 03, 2005)

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