Cookies with pistachios, cardamom and saffron

Ingredients:

Cookie

• 0.5 cups unsalted butter at room temperature + 1 tbsp for greasing cookie cutters
• 1 tbsp. warm milk
• 2 pinches of saffron threads
• 4 tbsp fine granulated sugar
• 3 cardamom pods, peeled and seeds crushed
• 3 tbsp finely chopped pistachios
• A pinch of grated nutmeg, optional
• 1 tbsp pandan water (kewra)*
• 1 and 1/4 cups unbleached premium flour, sifted
• 1/4 teaspoon coarse salt

Decoration

• 2 cups melting white chocolate chips, or enough to make 0.5 cups melted white chocolate
• 2 pinches of saffron threads
• 2 tablespoons chopped pistachios
• Edible gold dust/sprinkles, optional
• Special equipment: cookie sheet with cavities (such as a mini muffin or half-sphere pan), cooling rack, decorating tools of your choice, pastry brush

Preparation:

1. Preheat oven to 175°C. Lightly grease a cookie sheet with 1 tablespoon butter and set aside to cool.
2. Pour warm milk over the saffron threads, stir and leave for 5 minutes until the threads begin to unravel and the milk turns golden.
3. Cream the remaining 1/2 cup butter with granulated sugar in a large bowl for 2-3 minutes, until softened and the sugar has dissolved. Add the crushed cardamom, chopped pistachios, saffron milk with saffron threads, a pinch of grated nutmeg, if using, and pandan water. Mix until smooth. Gradually add the flour and salt and mix well again. The dough will be crumbly. Use a spatula to break up any lumps and mix until smooth and free of dry spots.
   
   Note
   
   All utensils should be cold until ready to use.
4. Using an ice cream scoop, spread the batter into the pan's cavities. Press the batter lightly with the back of the scoop. Fill each cavity completely, as these cookies won't rise. Refrigerate the remaining batter while the first batch bakes.
5. Bake for 12–14 minutes, or until the edges begin to brown slightly. The cookies will not change color or rise during baking. Carefully remove from the pan. Place them on a wire rack and let them cool completely. Then transfer them to a container, seal tightly, and store in a cool place until ready to decorate. Cool completely before decorating with white chocolate.
6. Decoration:
   
   Place the cookies on a wire rack placed on a baking sheet. Bring a few centimeters of water to a boil in a medium saucepan. Place the white chocolate in a heatproof bowl and set it over the simmering water. Make sure the bottom of the bowl doesn't touch the water. Heat over low heat and don't let the water boil. Stir the chocolate with a silicone spatula until it melts. While the chocolate is still warm, quickly stir in a pinch of saffron threads.
7. Carefully drizzle the white chocolate over the cookies or dip them in the chocolate. Alternatively, spoon the chocolate over the cookies. Sprinkle the cookies with pistachios, gold powder, or sprinkles, and add more saffron threads before the chocolate sets. Let cool completely.
8. Serve when the chocolate has set. Store in a cool place in a tightly sealed container for up to a week.
   
   Note *
   
   Pandan water, or kewra, is a flavoring/essence extracted from the pandan flower. It is a fragrant, clear liquid in a clear glass bottle. It can be found in most stores that sell Indian and Middle Eastern products, including brands like Ahmed, Dabur, and Laxmi.
   
   Gold powder is very delicate and crumbles easily. Work quickly and carefully in a draft-free area. You can substitute gold stars, pearls, or golden sugar.