Eggless Saffron Laced Almond Cookies Recipe

Step 1: To begin making the Eggless Saffron Laced Almond Cookies recipe, soak the saffron in warm milk and keep aside for about 30 minutes

Step 2: In a mixing bowl, using a whisk or spoon, mix the maida, salt and badam powder

Step 3: In another bowl, beat the softened butter with a beater or by hand till softened

Step 4: Add the sugar to the softened butter and beat well to a light and fluffy mixture

Step 5: Add half of the flour mixture and mix gently

Step 6: Pour in the rest of the flour and saffron in milk and mix gently to a soft dough

Step 7: If the dough is sticky, add a tablespoon or more of flour and if it is dry, add a few teaspoons of milk to make a soft dough that does not stick to your hands

Step 8: Wrap the dough in plastic wrap and refrigerate for about 15 minutes (optional, but helps in preventing the cookie from spreading too much)

Step 9: Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade

Step 10: Grease a large baking pan with butter or oil or line with parchment paper

Step 11: Take the dough out of the refrigerator and make small 1-inch balls and place them fairly apart on the baking sheet

Step 12: Press half of a badam or almond on top of some and chopped badam in the rest

Step 13: (While baking one batch of cookies, place the rest of the dough, covered in the refrigerator)

Step 14: Repeat with the rest of the dough

Step 15: Bake in preheated oven for about 20 to 22 minutes till edges are slightly brown

Step 16: Remove from oven and leave on baking pan to cool slightly

Step 17: At this stage, the cookies will be soft

Step 18: After about a minute or two, gently remove the cookies from the pan and place on wire rack to cool completely

Step 19: Once cool, store in airtight box and enjoy these crispy and saffron laced almond butter cookies

Step 20: Eggless Saffron Laced Almond Cookies goes great with coffee or masala tea and perfect to share with family and friends at a tea party with Grilled Rajma Masala Sandwich and Coconut & Ricotta Dip with Banana Chips