I like to keep the spice cabinet open while I cook dinner so I don't forget that I have a whole mess of things that can make my meals more interesting, but it's a dangerous mess in there. Every time I add something new I vow to clean and organize the damn thing. Maybe 2012 will be the year I do it; especially after the little episode that led to the making of these cookies. Let's just say the spice cabinet is above the sink, I pulled something out, turned away, and when I turned back there was an entire container of saffron floating in a bowl of (clean) water. Cue sad trombone. I fished out as much as I could with a tea strainer, switched gears and got to work making a very saffron heavy meal. Lemonade out of lemons, right? These cookies were inspired by the legendary Saffron Snickerdoodles sold by Blue Bottle Coffee Co., but as I was putting them in the oven I realized a handful of things that I should have done to make a more accurate representation. That said, these aren't much like the cookies from Blue Bottle, but they have crispy edges, soft centers and a really pleasing complex flavor.

Saffron Vanilla Sugar Cookies

2 3/4c flour

2t cream of tartar

3/4t baking soda

1/2t salt

8oz softened butter

1 1/2c plus 1/4c sugar

2 eggs

1/2 vanilla bean

large pinch saffron threads

1. Sift together the flour, cream of tartar, baking soda and salt.

2. In a mortar and pestle, grind the saffron into a powder with a small pinch of sugar.

3. Add the saffron and vanilla bean seeds to the sugar and rub the mixture together with your fingers to distribute the seeds evenly.

4. Cream the sugar with the softened butter until very light and fluffy, about 5min. Add the eggs, one at a time, then slowly add in the flour mixture.

5. Form the cookies into 2T sized balls, place on a baking sheet in a single layer, cover and chill overnight. You can bake the cookies immediately if you like, but I find the cookies spread less after a night in the fridge which helps them have crisp edges and thick, soft middles.

6. When you are ready to bake, heat your oven to 400º. Roll the cookie balls in the remaining 1/4c sugar (vanilla sugar if you have it) and place them 2'' apart on a lined baking sheet and bake for 10-12min, rotating half way through the baking time. When they are done they will be very light golden on the edges.

Notes:

-My mom informed me that you shouldn't consume too much saffron at one sitting because it slows your heart rate, we all survived this time...

-Rumor has it that the Blue Bottle Cookbook will be out in 2012

-If you can't commit to using saffron in cookies (I understand) these cookies are a great base to add other flavors, try some citrus zest or spices.

-I might attempt these cookies again, using a different base recipe. I'll post my findings on the end of this one.

In every Iranian household you will find a fruit bowl on the kitchen table full to the brim. If you are at my parent's house you will notice that the fruit bowl has birthed smaller fruit bowls, a colony really, that have taken over the better part of the dining room table. They are full of apples and bananas, tiny seedless satsumas, sweet limes and pomegranates and this time of year there is at least one bowl reserved for my dad's favorite persimmons. A few weeks ago when I arrived in Seattle to stay with my folks I found no less than 24 of them sitting on the table slowly ripening, we ate them one at a time as they softened into sweet, honeyed, magical, mush. My mom even added them to her morning yogurt smoothies. Then, as they started to ripen all at once I knew it was time to bake something special for my pops. We ate this sweet, spiced bread plain for breakfast then the next day we topped it with ice cream and bourbon butterscotch sauce and had it for dessert. I recommend you do the same.

Persimmon Bread adapted from Bon Appetit

yield 1, 9x5 loaf

3/4c all purpose flour

3/4c whole wheat flour

1t baking soda

1t salt

1t ground cinnamon

1/2t ground ginger

1/2c sultanas or raisins

2-4 large

very ripe

Hachiya persimmons, enough to yield 1c puree

1/3c yogurt

2T finely grated orange zest

1/2c softened butter

1c light brown sugar

2 large eggs

Preheat oven to 350º

Butter and flour 9x5 loaf pan

1. Combine the raisins and 2T hot water in a small heatproof bowl. Let them sit while you prepare the other ingredients

2. In a medium bowl, whisk together the flours, baking soda, salt and spices.

3. Scoop the persimmon flesh from their skins and transfer to a blender. Puree the mixture until it is very smooth. You can also do this in a bowl with an immersion blender. Measure out 1c of the persimmon puree and mix in the buttermilk and orange zest. Save the remaining puree for another use.

4. In the bowl of a standing mixer cream the butter and sugar until light and fluffy. About 3 min. Add the eggs one at a time then slowly stream in the persimmon mixture and mix until combined.

5. Slowly add in the flour mixture and mix on low until almost completely combined. Drain the raisins and gently fold them in. Pour batter into the prepared loaf pan and bake until a cake tester comes out clean, about 1 hr.

6. Let the bread cool in the pan for at least 20 min, bread will be very soft, unmold and cool completely on a wire rack.

Notes

- Make sure you bake your bread throughly, don't worry, it will be very dark when it is done.

- You must, must use very ripe, very soft persimmons for this recipe. Unripe persimmon are very tannic and pretty much inedible.