1. Use a mortar and pestle to finely grind the saffron threads into a fine powder. Paddle the butter in a large bowl with a wooden spoon until creamy. Add in the vanilla bean seeds, orange zest, salt, and ground saffron.
2. Sift in the powdered sugar and flour and stir until just combined. Form the cookie dough into a log about 2’’x14’’ and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least two hours.
3. Preheat oven to 325º and line two baking sheets with parchment paper. Roll the cookie dough log in the chopped pistachios, then slice into 1/4’’ pieces.
4. Place them on the cookie sheets at least 1’’ apart and bake for 10–12 minutes or until the edges are light golden brown, rotating the pans halfway through.
Recipe Credit: Yossy Arefi
© Organic Valley