Cookies 2 way: Saffron & Coffee, Saffron & Orange

Cookies 2 way: Saffron & Coffee, Saffron & Orange

Coffee & Orange Cookies

As promised, I am writing more on the Blogging by mail event. The contents of the package I sent consisted of my home made saffron and coffee cookies, my mom's Kolhapuri masala, organic Japanese cacao and some local fresh produce from my farmer's market. I am a huge fan of the local farmers market which has introduced me to some incredible tasting vegetables and fruits which elevate cooking and eating to a whole new level! You can read Becke's comments on the package I sent her here!!

This is what I sent for the the blogging by mail event

Beautiful honey from my local market

Indian chutneys and sauces made and packaged 10 miles away!

I have posted some of the recipes made using my mom's Kolhapuri masala which I consider worth its weight in gold ;) in some of my earlier posts that you can see here and here. Today, I wanted to share cookies I sent Becke, that use another spice worth its weight in gold, yes the beautiful saffron!

I adapted the recipe from Nupur's original holiday nankhatai recipe. I wanted to make it lower in fat, so replaced the butter with oil and sugar with honey. The end result was crunchy cookies, where the taste was elevated by the addition of saffron and coffee!

As suggested by Asha and the Happy Cook (thanks guys!), I am sending this to Sunita's Think Spice event, where this month's theme is what else, the amazing Saffron!

Saffron & Coffee Cookie (adapted from Nupur's original Nankhatai recipe)
Ingredients
1. 2 cups all-purpose flour
2. 1/4 cup honey or 3/4 cup powdered sugar
3. 1/2 cup olive oil
4. 1/4 cup ghee (clarified butter)
5. 4 tsp brewed coffee (add more if you want a stronger coffee flavor)
6. 1 tbsp cup slivered almonds, toasted
7. 1/4 tsp. nutmeg
8. 1/2 tsp. cardamom
9. 1/4 tsp saffron soaked in milk
10. Pinch of salt
For decoration:
1. Almond slices
2. Saffron strands
Method
1. Pre-heat the oven at 350 degrees
2. Mix all the ingredients into the dough. Knead very gently to form a dough, using a little water if necessary
2. Place the dough in the refrigerator for 5-10 minutes if it is too sticky. Form small balls with the dough
3. Flatten each ball to form a fat disc
4. Decorate with almonds and saffron strands
5. Place on a baking sheet and bake at 350 degrees F for about 10-15 minutes till the bottom of the cookie is just browning
6. Turn off the oven and let the cookies stay inside the warm oven till the top is slightly golden
7. Remove and let cool on a rack.

Saffron & Orange Cookie (adapted from Nupur's original Nankhatai recipe)
Ingredients
1. 2 cups all-purpose flour
2. 1/4 cup honey or 3/4 cup powdered sugar
3. 1/2 cup olive oil
4. 1/4 cup ghee (clarified butter)
5. 1 tsp good quality orange extract (add more if you want a stronger orange flavor)
6. 1 tbsp cup slivered almonds, toasted
7. 1/4 tsp. nutmeg
8. 1/2 tsp. cardamom
9. 1/4 tsp saffron soaked in milk
10. Pinch of salt
For decoration:
1. Almond slices
2. Saffron strands
Method
1. Pre-heat the oven at 350 degrees
2. Mix all the ingredients into the dough. Knead very gently to form a dough, using a little water if necessary
2. Place the dough in the refrigerator for 5-10 minutes if it is too sticky. Form small balls with the dough
3. Flatten each ball to form a fat disc
4. Decorate with almonds and saffron strands
5. Place on a baking sheet and bake at 350 degrees F for about 10-15 minutes till the bottom of the cookie is just browning
6. Turn off the oven and let the cookies stay inside the warm oven till the top is slightly golden
7. Remove and let cool on a rack.
Enjoy :)