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Saffron and Orange Shortbread

Saffron and Orange Shortbread

Saffron and Orange Shortbread

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Saffron and Orange Shortbread
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Course: Cutout CookiesDifficulty: Medium



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


  • 1 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 2 teaspoons finely 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 yellow corn flour (NOT cornmeal, cornstarch or masa harina)

  • 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.
  • Stir the dry ingredients into the butter mixture until it makes a grainy, homogenous mixture, then knead with hands to bring it together to a smooth dough.
  • Roll out between two sheets of waxed paper to about 1/4-inch thick. Remove the top sheet of waxed paper and cut with a 2-inch 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.


  • Translated from the French-language “Madame” magazine, December 2010.


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