Winter has been unusually mild here in Portland. Yes, we have had our fair share of rain and gloom, but at the end of January, I'm already hearing birds chirping and seeing buds blooming in the garden. Just this past week, I have been stopped in my tracks by the appearance of our very first crocus, awakening sleepily from its winter's rest.
So I thought it fitting that this first recipe of the New Year have something to do with saffron. Saffron, of course, is the highly aromatic spice that is derived from the stigmas of the Saffron crocus (Crocus sativa). Wikipedia has an excellent entry about Saffron, with the sections on the history of its trade and its chemical properties being particularly interesting. Therefore, instead of boring you with a regurgitation of the facts, I will simply direct you to : http://en.wikipedia.org/wiki/Saffron
Since saffron is the world's most expensive spice, worth much more than its weight in gold, it's a good thing that a little bit of it goes a long way. Spanish saffron is often considered to be some of the world's best. However, saffron cultivars grown in the Kashmir region of India, as well as Italian varieties that I have admittedly never tasted, are apparently a lot more potent and sought after for their strong aromas. Saffron can be purchased in specialty grocery stores or Indian grocery stores. Once you get over the sticker shock and actually bring some home, I guarantee that you will be rewarded with a flavor and aroma that will sweetly scent your home and mesmerize your senses.
Now that I've rambled on about how expensive this sweet spice is, I will make you all jealous by telling you that one of my friends recently gave me a whole load of top-quality saffron from her spice cabinet. (This was after I had already cooked my way through a large gift of Spanish saffron from another friend.) What can I say – I guess I'm fortunate to have friends worth way more that their weights in gold!
So, armed with this new reserve of the precious dark maroon filaments, I set out to create a saffron cookie to share with my colleagues at a work meeting this week. I'm glad to say that they turned out just as I had hoped: slightly soft, a pleasant yellow in color, and bursting with saffron flavor. Many of my colleagues had never (knowingly) eaten anything cooked with saffron before, and the cookies were a big hit. I would definitely make these again, especially if having friends over for tea or a fancy brunch. While these cookies are delicious, they are also extremely satisfying, thanks to the incomparable flavor of the saffron. If, like me, you have a bit of a sweet tooth, this satiating quality is definitely desirable in a cookie.
So, without further ado, here's my recipe for Saffron Cashew Cookies. Do leave a comment if you decide to give these a try; I'd love to hear how they turned out for you. Bon appétit!
Saffron Cashew Cookies
To make about 18 cookies, you will need:
1 stick (1/2 C) unsalted butter, slightly softened
2 scant cups of unbleached all-purpose flour
¾ C granulated sugar
¼ C packed brown sugar
1 tsp of vanilla extract
1 tsp baking soda
A pinch of salt
3 pods of cardamom*
A (generous) pinch of saffron, crushed and steeped in 3 T of warm milk for a few minutes**
1 C (or more of roasted cashew halves or pieces)
* A note about cardamom: this is another spice highly favored in Indian cuisine and makes a wonderful accompaniment to saffron. I think it helps to really enhance the flavor of saffron, and if you can plan ahead, I highly recommend that you not omit this from the recipe. You can purchase ground cardamom and use 1 tsp in this recipe, but the best flavor will be obtained from actually buying green cardamom pods, and using a mortar and pestle to pound these into a fine powder. After you pound the pods a few times, they should open up. At this point, remove the skins, and continue to powder just the black inner seeds. This sounds like a lot of work, but it really isn't, and the reward will be more than worth the effort!
Beat the sugars and butter together until creamy.
Add the egg and vanilla, along with the 'saffronated' (saffronized?) milk; beat to mix well
Combine the flour, salt, baking soda, and powdered cardamom in a separate bowl
Add flour mixture to egg/butter mixture and mix gently with a rubber spatula until well combined
(**Check to make sure your dough is a pleasant yellow color. If it isn't, you may not have added enough saffron. You can steep a little more in no more than 1 T warm milk at this time, and add it to your cookie dough, if you want).
Add cashews, reserving about 18 for garnish, and mix well to combine
Refrigerate the cookie dough for about an hour
Preheat oven to 350 deg F
Place the dough in mounded tablespoon-fulls on a greased cookie sheet
Flatten slightly with the tines of a fork
Press a cashew half on top as a garnish, if desired
Bake for 12-14 minutes till cookies are an even brown on the bottom
Resist the temptation to pounce on these as soon as they come out of the oven! They will be a lot better (and safer) once they cool slightly.
These cookies store well at room temperature in an air-tight container for upto 5 days. They are great on their own or paired with a hot cuppa chai.