In my Memorial Day post I mentioned that I’d made Vanilla Saffron Shortbread. It was my first time making shortbread and it was gooood!!! Come to think about it I’ve not had lots of shortbread. A few Lorna Doone’s here and there have been it for me. Anyway’s, a while back I found this recipe at Comowater and filed it in my mental rolodex. Risky move for me, relying on memory. What struck me most about it was the saffron. Haven’t had many dishes with that in it either. Plus, saffron isn’t an ordinary everyday spice and it’s expensive. Thanks to the generosity of my son’s MIL, I have a jar and I use it sparingly. I could hardly wait for it to cool to get a bite. It was flaky, melt in your mouth-ish, not too sweet and the saffron gave it a nice aroma and pleasant taste. With as much company as we had that weekend I should have made a couple of pans. It was perfect with tea and would be the same with coffee, milk or cocoa.
My only change was to use real butter. Click here for the recipe. Thanks Tiff!!!!