Ep. 3 | Rosewater & Saffron Cookies

Saffron & Rose Water Cookies Recipe

Ingredients:

• 225g (1 cup) unsalted butter, softened
• 200g (1 cup) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 60ml (1/4 cup) rose water
• 1/2 teaspoon saffron threads
• 315g (2 and 1/2 cups) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 180g (1 cup) white chocolate chips

Instructions:

1. Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
2. In a small saucepan, heat the rose water and saffron over low heat for a few minutes until the saffron is dissolved. Remove from heat and let it cool to room temperature.
3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the rose water-saffron mixture.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry mixture to the wet mixture, mixing until just combined. Fold in the white chocolate chips.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake for 12-14 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.