Swedish Saffron And Pistachio Cookies – Saffranskorpor
Servings: 30 cookies
Calories: 77kcal
As the Christmas season approaches, you’ll find these golden yellow Swedish Saffron Cookies everywhere in Sweden. Though not originally a traditional Swedish recipe, they’ve become a beloved part of the Christmas season. They’re buttery, crumbly, and slightly sweet, and make a beautiful and delicious Christmas cookie that can, of course, be enjoyed any time of the year!
Print Recipe
Equipment
- 1 Large baking tray Or two smaller ones
- Parchment paper (baking paper)
- Large bowl
- A serrated knife is helpful.
- Optional: If making a large batch of these cookies you might prefer to use a stand mixer. -Use the paddle attachment and low speed scraping down the sides of the bowl with a rubber spatula as needed.
Ingredients
- 1 Stick Butter Some recipes use olive oil or coconut oil instead of melted butter.
- 2 Eggs At room temperature
- 1 ¾ Cups All purpose flour
- ⅔ Cup Brown sugar Alternatively: White sugar
- 1.5 tsp Baking powder
- 1 g Saffron Powdered saffron or whole saffron threads can be used. Crush whole saffron with a teaspoon of sugar to ensure that the saffron is distributed evenly throughout the cookie dough. Note: The saffron mixture may stain any organic surface that it comes in contact with
Instructions
- Preheat the oven to 350°F / 175°C
- Melt the butter together with the saffron in a small pot over medium heat. Transfer the saffron mixture to a large bowl and mix in the eggs.
- Mix the dry ingredients,(flour, baking powder, brown sugar pistachio nuts) in a small bowl.
- Add the dry ingredients to the egg mixture and combine gently using a wooden spoon. Avoid overworking the dough. If you find the cookie dough to be dry you can add an extra egg yolk!
- Divide the mixture roughly into thirds and form three small loaves. Place them on a cookie sheet lined with parchment paper and place in the middle of the oven for 25 minutes or until golden brown.
- Leave a little space between the loaves as they will spread out slightly. The surface may also form some cracks but it's northing to worry about.
- Remove the loaves from the oven and lower the temperature to 250°F / 125°C.
- Using a serrated or sharp knife, cut the loaves into 1/2-inch thick slices and place them back onto the prepared baking sheets. Bake for a further 10 minutes. Turn off the heat and allow the baked cookies to dry for a few hours in the oven as it cools.
Notes
Enjoy these golden yellow Christmas cookies for ‘fika’ ( Swedish coffee break)
Store in an airtight container. If you’re making this recipe as a gift, you can simply wrap them neatly in a large square of parchment paper or piece of plastic wrap and tie them using some pretty string.
Variations:
Almonds make a great substitute for pistachio nuts, which are delicious but tend to be quite expensive. Orange zest is another festive addition, orange and saffron pair beautifully! Powdered sugar can be sprinkled over using a sieve to add a little extra sweetness. To make white chocolate saffron cookies, place the cookies in the freezer for 20 minutes before partially dipping them in melted white chocolate. Post navigation
Almonds make a great substitute for pistachio nuts, which are delicious but tend to be quite expensive. Orange zest is another festive addition, orange and saffron pair beautifully! Powdered sugar can be sprinkled over using a sieve to add a little extra sweetness. To make white chocolate saffron cookies, place the cookies in the freezer for 20 minutes before partially dipping them in melted white chocolate. Post navigation
Nutrition
Serving: 50g | Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 51mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 110IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 0.5mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
