1 stick sweet butter (4 oz.)
1/2 c. sugar
1 beaten eggs
1 1/2 c. flour
1/4 c. whole, blanched almonds
1 tbsp. cornstarch
1 tsp. lemon juice
1/2 tsp. baking powder
1/2 tsp. saffron threads
Granulated sugar

Grind almonds; heat saffron in a stainless steel cooking spoon and crush with a teaspoon. Combine saffron powder with butter and sugar and beat until light. Continue beating, adding egg gradually, then lemon juice. Sift flour, cornstarch and baking powder together, and combine with almonds and wet ingredients. Form in a ball wrap in plastic and chill one hour.

On a floured board, roll out 1/2 dough (1/8 inch thick), and cut out 2 inch cookies, place on a greased cookie sheet, sprinkle with granulated sugar and bake 10-12 minutes at 350 degrees (until edges only are golden). Cool on racks. Repeat with the other 1/2. Yield: 90-100 cookies.