Eggless saffron pistachio cookies, Saffron cookies

Note

* 1 cup = 235 ml

How to make Eggless saffron pistachio cookies with step by step images

1. In a cup add warm milk to it add saffron strands and mix well. Keep it aside.
   
2. In a bowl add butter and powder sugar. Cream it well either with hands/ whisk. This should take about a minute.
   
3. Now to the butter mixture add maida/ all purpose flour and cardamom powder, baking soda and saffron milk. Mix well until it forms a dough. The dough will be a soft one, if your dough has some cracks add few drops of milk and knead it well again to a soft dough.
   
4. Place a butter paper/ wax paper/ parchment paper on a baking tray. Keep it aside. Preheat oven at 180C/ 350F. Divide the cookie dough into equal sized small balls and then flatten it gently and keep it aside. Repeat the process till all the cookie/ biscuit dough is complete.
   
5. Now place the flattened cookie dough onto the chopped pistachio so that the top part/ one side of the cookie coats well as shown in the collage. Now place the flattened cookies one by one with enough spacing between each cookie on the baking tray with parchment paper/ butter paper.
   
6. Place the baking tray in the oven and bake the cookies/ biscuits for 12 to 15 minutes or till cookies are done. When bottom turns light brown remove the biscuits from oven, place it on a cooling tray for it to cool down. When the biscuits have cooled serve them with tea/ coffee and store the remaining cookies in air tight container.