Saffron shortbread

Melinda Price enjoys experimenting with recipes using the saffron grown on her Lake County farm.

“Saffron has been used for centuries in America by the Amish and Mennonite communities, who, like us at the farm, flavor everything from chicken soup to bread with it,” she says.

She found a winner in this saffron shortbread, based on a recipe by Shira Bocar of Martha Stewart Living. It’s been a big hit with farmstand and online customers.

Ingredients

1/4 tsp. saffron threads, gently crushed (do not use pre-powdered saffron)
1 tbsp. white wine, warmed until hot (water can be substituted)
8 tbsp. unsalted butter, softened, plus small pat for greasing pan
6 tbsp. confectioners’ sugar
1/2 tsp. pure vanilla extract
1 cup unbleached all-purpose flour
1/2 tsp. salt
1 1/2 tbsp. granulated sugar

Instructions

Place saffron in a small bowl; add hot wine and let stand for at least 30 minutes, or overnight to draw out the full potency of the saffron.

In a food processor, pulse butter with confectioners’ sugar until light and fluffy (about 2 minutes). Add 1/2 tsp. saffron-infused wine and vanilla; pulse until combined, scraping down sides as needed. Add flour and salt; pulse until just combined.

Grease an 8-inch round pie pan with the remaining pat of butter. Pat dough evenly into the prepared pan; cover with a tea towel or wax paper and refrigerate until firm, about 20 minutes.

Preheat oven to 325 degrees. Remove pan from the refrigerator and crimp edges with a fork. Cut into 4 to 6 wedges with a sharp knife, being careful not to damage the edges. Poke all over with a skewer or fork. Doing this allows for even cooking and for moisture to be released.

Brush remaining saffron-infused wine over top with a pastry brush; sprinkle generously with granulated sugar (using a fine-mesh strainer works great for this). Bake until firm and golden around edges, 30 to 35 minutes. Let cool slightly in the pan on a wire rack, then re-slice the wedges with a serrated knife, remove pieces and let cool completely on the rack. Shortbread can be stored in an airtight container at room temperature up to 1 week.

Serves 4 to 6

Photo courtesy of Peace and Plenty Farm