More Cookies for my Cookie Monster
10 November 2009
The second type of cookies I baked for Simon’s birthday (see last week’s post) were these yummy saffron-spiced buttermilk cookies. Again, for the basic dough I followed a recipe out of "Big, Soft, Chewy Cookies" by Jill Van Cleave ("Cardamon Buttermilk Cookies", to be precise), and again I added my own ideas in terms of little extras and seasoning. Instead of cardamon as suggested in the book (I thought that might taste a bit too Christmas-like for birthday cookies) I spiced the cookies up with some nutmeg and, most importantly, some threads of saffron, which I gently toasted and then crumbled into the dough. Also, I added raisins (thick and juicy ones) and pistacchos (of course, something "nutty" always needs to be…).
The raw dough just by itself was real treat – the buttermilk made it very pasty and creamy in texture and fresh in taste. In combination with the saffron aroma just heaven… I really had to contain myself not to pinch too much of it before baking!
It was worth the resisting the temptation, though. Very different from the "classical" toasted nut and white chocolate chip cookies I had made first, the buttermilk cookies became spongy rather than crunchy, and by their texture they somewhat reminded of a brioche-like cake, or scones. It is probably important not to overbake them, as I imagine they might easily get too dry; with the right timing though they remain soft and "doughy" inside – very yummy, indeed…
Saffron-Spiced Buttermilk Cookies
| yields about 15 cookies |
| 125g unsalted butter, at room temperature |
| 170g brown sugar |
| 1 tablespoons vanilla sugar (1 pack) |
| grated zest of 1 lemon |
| 1 large egg |
| 125ml buttermilk |
| 1 scooped tablespoon of sour cream |
| 400g flour |
| 1/2 teaspoon baking powder |
| a generous pinch of salt |
| about 10 saffron threads |
| some nutmeg |
| 100g pistachios, shelled |
| 75g raisins |
Pre-heat the oven at 175°C.
In a mixing bowl, whisk the butter, the sugar, the vanilla sugar and the lemon zest until fluffy and creamy. Add the eggs, the buttermilk as well as the sour cream and blend again. In a separate bowl, combine the flour, the baking powder, a generous pinch of freshly ground nutmeg as well as the salt. Very gently toast the saffron threads in a non-stick pan until crunchy but not burned. Crumble them between your fingers and add to the flour mixture. Stir the flour into the creamy mixture, and finally add the pistachios as well as the raisins.
Cover a baking tray with ungreased cookie paper. Use two tablespoons to scoop equal portions of dough onto the tray, leaving reasonable space in between (I got 10 cookies onto my standard-sized tray). Bake until just slightly browned and solid but still spongy to the touch, which should take some 17 or 18 minutes.
Using a spatula, transfer to a rack and let cool. You can store the cookies in an air-tight box for a few days.