Herbs in the Cookie Jar: Saffron Cookies


| October/November 1995



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Keep your cookie monsters happy with a good supply of (clockwise from the left) Lavender Cookies, Black Pepper Chocolate Balls, Coriander Date Cookies, and Saffron Cookies.

Makes about 3 dozen

Grandmother Reppert was a Schwenkfelder, a member of a group of religious dissidents who came to Penn’s Woods seeking the freedom to worship as they believed. Spending months in Holland awaiting passage, her family developed a taste for saffron. The Schwenkfelders tucked the precious bulbs into their steamer trunks, and when they arrived in Philadelphia in 1734, they planted them. Their saffron bed is still there.

• 1/4 teaspoon powdered saffron
• 1 tablespoon water
• 1 cup butter or margarine
• 3/4 cup sugar
• 1 egg
• 2 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

1. In a small saucer, stir together the saffron and water and set aside. Cream the butter and sugar. Add the egg and saffron/water mixture and blend thoroughly. Sift the dry ingredients and stir into the creamed mixture. Chill the dough for 1 hour, or until it is firm enough to handle.

2. Preheat the oven to 400 degrees. Roll the dough into balls the size of walnuts; ­flatten them with a cookie stamp or fork. Place the cookies on ungreased baking sheets and bake 7 to 10 minutes. Cool on racks.





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