Ingredients

2 tablespoons milk
1 big pinch saffron, crushed or very finely chopped
1½ cups (210g) all-purpose flour
¾ cup (90g) cornstarch
½ teaspoon salt
1 cup (228g) unsalted butter, softened
½ cup (100g) light brown sugar
1 tablespoon honey
Granulated honey or cane sugar, to coat

Instructions

Heat milk in the microwave until warm. Add saffron, stir, and allow to steep and cool.

Mix together the flour, cornstarch, and salt in a medium bowl. Then set aside.

Beat the butter and sugar together with an electric mixer or stand mixer for a few minutes until lighter in colour and a bit fluffy. Add the honey and cooled saffron milk, beating until fully combined. Add the flour and beat on low until fully combined.

Gather up the dough, wrap in plastic, and pat it out into ½ inch thickness. Chill for at least 15 minutes.

Remove the dough from the fridge and turn out onto a lightly floured sheet of parchment. Dust with more flour and top with another sheet of parchment. Roll the dough out until it’s ¼ inch thick. Transfer your rolled dough to a pan and chill until firm, about 15 to 30 minutes. (I didn’t do this step, so the stars aren’t uniformly shaped.)

While the dough is chilling, preheat the oven to 325°F and put some granulated honey or sugar on a plate. Remove the dough from the fridge and cut out cookies. Transfer the cookies to the bowl of granulated honey, coat both sides, and transfer to a parchment-lined baking sheet. Bake for about 12 minutes. Note: Dough freezes well.

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Recipe adapted from Diaspora