Saffron and cardamom cornmeal cookies

Ingredients

• 1 cup all purpose flour
  
• 1/2 cup cornmeal (polenta)
  
• 1/3 cup sugar
  
• 1 stick butter
  
• 1 egg
  
• 1/2 teaspoon saffron threads
  
• 1/2 teaspoon ground cardamom
  
• milk for brushing
  

Directions

1. Start by making the saffron-infused butter. Let the butter soften very well at room temperature. Then add the saffron threads, mixing very well for a couple of minutes (the butter should start turning yellow). Spoon the butter on a sheet of plastic wrap, forming a ball or disk. Wrap well and put in the fridge for at least 2-3 hours (the best would be to leave it overnight).
2. When you are ready to make the cookies, take the butter out of the fridge and let it soften at room temperature. Meanwhile sift cornmeal, all purpose flour and cardamom in a bowl.
3. When the butter is soft, beat the butter with the sugar and egg in a separate bowl until they are creamy. Add gradually the flour mixture until well incorporated. Form a disk with the dough, wrap it in plastic film and let it cool in the fridge for 1 hour.
4. Preheat the oven at 375°. Take the dough out of the fridge and roll it into a large oval 0.25 inches thick. Cut the cookies with a cookie cutter and put them on a baking sheet lined with parchment paper. Brush them with some milk and sprinkle some more sugar on top.
5. Bake at 375° for about 15 minutes (but you may need to take them out earlier if you see the edges are turning brown).