A plate of Christmas cookies isn’t the same without some form of shortbread cookie. We love traditional Scottish shortbread and fondly recall Pat’s mother’s chocolate chip shortbread bites. But our personal favorite is the saffron shortbread we first concocted nearly a decade ago. We hope it could become one of your favorites, too.

When we could travel, we often purchased saffron in Spain, which is one of the world’s largest producers. This year we had to resort to mail-order. One good choice is the Afghan saffron from Vanilla Saffron (www.saffron.com) in San Francisco. The best buy is by the ounce (28 grams). We find the flavor virtually identical to Spanish, and the Afghan product from Vanilla Saffron is of the highest grade, with very few yellow filaments.

Because saffron doesn’t readily give up its color and flavor to fat, we make saffron extract using grain alcohol. (Overproof rum or vodka works just as well.) Some other tips: Grinding the sugar speeds the absorption of sugar into the butter. Like many bakers, we blend cake flour and all-purpose flour for a more tender shortbread. The optional crumbled saffron creates little flecks in the cookies and makes the saffron flavor even more intense.

These addictive little cookies are superb with coffee—and even better with sparkling wine.

SAFFRON SHORTBREAD COOKIES

Makes 3 dozen cookies

INGREDIENTS

1 cup (2 sticks) butter at room temperature (230 grams)
1/2 cup granulated sugar, ground in blender or food processor (100 grams)
1 egg yolk
2 teaspoons homemade saffron extract (see below)
1 cup all-purpose flour (140 grams)
1 cup cake flour (120 grams)
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 teaspoon saffron threads, crumbled (optional)
extra granulated sugar for sprinkling

DIRECTIONS

Using power mixer and large bowl, beat butter until fluffy. Add sugar and beat for 5-10 minutes until fluffy and mixture no longer feels gritty between thumb and forefinger. (Scrape down bowl often.) Beat in egg yolk and saffron extract until well mixed.

In a separate bowl combine all-purpose flour, cake flour, baking powder, salt, and crumbled saffron threads (if using). Whisk thoroughly to blend.

Add flour mixture to butter-sugar mixture a little at a time, mixing in with wooden spoon or spatula. When flour appears to be fully incorporated, beat with mixer on low for 15 seconds to ensure uniform dispersion in the dough.

Mixture will be very soft. Turn out onto parchment paper and top with a second layer of paper. Press into disk and roll out about 1/4 inch thick. Place rolled-out dough in refrigerator for 30 minutes until firm.

Set oven for 325°(165°C). Cut cookies into desired shape. (We use a 2-inch fluted circle.) Work quickly before dough softens. Place on ungreased cookie sheet and sprinkle each cookie with granulated sugar. Bake for 15-17 minutes, until cookies just barely begin to brown on bottom.

Remove to wire racks to cool.

SAFFRON EXTRACT

1 teaspoon saffron threads
2 tablespoons neutral spirit (150 proof or higher)
Combine in small bottle. Extract can be used immediately but gains potency after a day of steeping. In tightly sealed bottle kept away from light, extract should retain its potency for a month or more.