Saffron Cardamom Shortbread Cookies

Instructions

1. Bloom saffron in warm milk for 15 minutes until the milk turns golden.
2. In a large bowl, cream butter and powdered sugar until light and fluffy, about 3 minutes.
3. Add the saffron milk, salt, and cardamom. Mix until combined.
4. Gradually add flour, mixing until a soft dough forms. Don't overmix.
5. Shape dough into a log about 2 inches in diameter. Wrap in plastic and refrigerate for at least 1 hour.
6. Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
7. Slice dough into 1/4-inch rounds. Place on baking sheets 1 inch apart.
8. Press a few pistachio pieces into the top of each cookie.
9. Bake for 12-15 minutes until edges are barely golden. The centers should still look slightly underdone.
10. Cool on baking sheet for 5 minutes before transferring to a wire rack. Garnish with rose petals if desired.