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1 ½ cups plus 2 TBSP flour
½ cup corn starch
¼ tsp salt
¼ cup powdered sugar
1 cup unsalted butter, softened at room temperature
1 tsp saffron liquid (dissolve 1/8 tsp ground saffron in 1 tsp hot water)
2 TBSP rose water
Extra powdered sugar for sprinkling over the baked pastries.
Preheat the oven for 20 minutes prior to baking to 350 F on center rack.
Line a large baking sheet with parchment paper.
Bake time: 10-12 minutes
In a medium bowl mix the flour, corn starch and salt. Whisk to combine.
In another bowl beat butter and powdered sugar until completely combined and creamy.
Add the saffron liquid and rose water to the butter and sugar mixture. The more saffron is dissolved in the one teaspoon water, the more flavor and color the pastries will have.
Add the flour mixture to the butter and sugar mixture. Do not overbeat or the butter will separate.
The dough will be very sticky but don’t add any extra flour.
Wrap the dough in a plastic wrap and flatten it a bit.
Chill the dough for at least an hour in the fridge. After one hour work with the dough one batch at a time. The butter in the dough tends to get soft quickly and this makes the dough hard to work with. Do not leave all the dough out, work on some of it while the rest is in the fridge.
Use a scooper or a spoon to take out small pieces of the dough and roll it into balls.
Arrange the balls of dough on the prepared baking sheet, leaving some space between them.
Bake on 350 F for 10-12 minutes. Do not disturb the pastries for 5 minutes after they are baked.
Once the pastries have cooled a bit, use a sifter to sprinkle the tops with the extra powdered sugar.
Because of the butter content these pastries get hard in the refrigerator and should be stored in room temperature. However, if you have to store them in the fridge, bring to room temperature for 30 minutes before serving.