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Saffron and orange shortbread

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An exotic, delicately flavored shortbread, rolled out and cut with a small round cookie cutter.

Makes about 40

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons finly grated orange zest
1/2 teaspoon salt
1/4 teaspoon powdered saffron (about 1/2 teaspoon of saffron filaments ground with a mortar and pestle)
1-1/2 cups all-purpose flour
1/2 cup corn flour
1/4 teaspoon baking powder

Line baking sheets with parchment paper.

In a large bowl, beat butter, sugar, orange zest, salt and saffron until creamy. In another bowl, stir together the two flours and the baking powder.

Roll out between two sheets of waxed paper to about 1/4-inch thick and cut with a 2-inch round cookie cutter. Re-use scraps one time only.

Place cookies on prepared baking sheets and place in the refrigerator for about 20 minutes. Pre-heat oven to 325F. Prick each cookie twice with a fork.

Bake 16 to 18 minutes or until the edges are lightly golden.

Allow to cool for 3 minutes on baking sheet then remove to a wire rack to cool.

Note: Translated from the French-language "Madame" magazine, December 2010.

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