Mother Earth Living

Herbs in the Cookie Jar: Saffron Cookies

<em>Makes about 3 dozen</em>
<p>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.</p>
<p>• 1/4 teaspoon powdered saffron<br />
• 1 tablespoon water<br />
• 1 cup butter or margarine<br />
• 3/4 cup sugar<br />
• 1 egg<br />
• 2 1/2 cups flour<br />
• 1/2 teaspoon baking powder<br />
• 1/8 teaspoon salt</p>
<p>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.</p>
<p>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.</p>
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<em>Bertha Reppert and her family have been introducing other people to the pleasures of herbs for more than twenty-five years. All manner of herbal sweets and treats are standard fare at the family-owned Rosemary House in Mechanicsburg, Pennsylvania, one of America’s oldest herb shops. Bertha is also an author and teacher of renown in the herb world. Her daughter Nancy owns Sweet ­Remembrances, a teahouse and catering service that specializes in herb cookery with edible flowers. Through countless garden parties, afternoon teas, and workshops, the Repperts have developed a large repertoire of special recipes, from which these cookie concoctions are drawn.</em>
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<strong>Herbs in the Cookie Jar</strong>

  • Published on Feb 11, 2010
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