HOT NIGHT IN MUMBAI SAFFRON & PEPPER COOKIES

 

I made these little beauties for the Iowa State Fair and entered them in the category sponsored by the local gourmet spice store, Allspice, so I knew they have to have some spunk.  Based loosely off of the delicious cocktail Hot Night In Mumbai, these are sure to surprise your tastebuds.  A buttery sugar cookie base envelopes a heady mixture of tellicherry peppercorns, orange zest, and rich saffron.  This is not a cookie for the timid, but it's sure to get some rave reviews!

takes: 10 mins. prep; 2 hours chilling; 10 mins. baking
makes: about 3 dozen
YOU WILL NEED:
1 cup white sugar
2 1/2 cups all-purpose flour
12 T. unsalted butter
2 eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. salt
5 strands saffron
1/8 tsp freshly cracked pepper
1 T. orange zest

In a microwave-safe bowl, place 4 tablespoons of the butter and microwave on High until just melted.  Add the saffron and microwave for 30 seconds more.  Cream the melted saffron butter, remaining butter, and sugar together.  Add the eggs and orange zest and mix.  In a separate bowl, combine flour, baking powder, black pepper, and salt, then add to butter mixture.  Add vanilla extract and mix until combined.

Roll dough into a log two inches in diameter, wrap in plastic wrap and freeze for 2 hours.  Slice 1/4 inch slices from frozen log and bake at 350' until golden on the edges, about 6 minutes.