Saffron and Pistachio Shortbread Cookies

Prep time
15 minutes
Total Time
25 minutes
Not rated
0 ratings
2 dozen
Saffron and Pistachio Shortbread Cookies


  • 1 cup Organic Valley Cultured unsalted butter, softened
  • 1 vanilla bean, scraped
  • 14 teaspoon orange zest
  • 1 teaspoon saffron threads
  • 12 teaspoon salt
  • 2 cups all-purpose flour
  • 34 cup sifted powdered sugar
  • 12 cup finely chopped pistachios


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 2x14 and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least two hours.

3.  Preheat oven to 325 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 1012 minutes or until the edges are light golden brown, rotating the pans halfway through.


Recipe Credit: Yossy Arefi

My Cookbook

Saved recipes: 0 edit / view


janie from encinitas, ca on March 23rd, 2014
looks delicious! i will try that for a bd party coming up!
alice Longo from West milford on December 11th, 2013
I have been making this short bread cookie for years and everyone asked how come it is sooo light? now every one know! it is a Great Recipe.

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