Going for the Gold

I love the Olympics. Growing up as a competitive swimmer when Michael Phelps had only just started his Olympic gold metal collection he would make the rounds signing kick boards, swim caps and dishing out inspiration for all of us to hear at the local swim club. Fast forward 12 years- He has 22 gold medals and I have 22 golden saffron glazed cookies. He inspires the world and I inspire my friends and family to cookies. I would say we've both done well for ourselves.

These fluffy, chocolaty cookies only gets better with the sweet, floral saffron glaze. These cookies might not be a gold medal but they definitely taste better!

xx,

Shi

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Chocolate cookie w/saffron glaze

Makes about 48 cookies

COOKIE

1 c. butter

2 c. sugar

2 eggs

1 tbs vanilla extract

2 c. all purpose flour

¾ c. cocoa powder

1 ½ tsp baking soda

¼ tsp salt

Preheat the oven to 350

Cream butter and sugar until light and fluffy then add in eggs and vanilla extract.

In a separate bowl whisk flour, cocoa powder, salt and baking soda together.

Slowly add the dry mixture into the wet mixture until just combined.

Scoop tablespoons of the cookie dough onto a baking sheet lined with parchment paper and bake for 8-10 minutes.

Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack.

GLAZE

10 strands of saffron (or a pretty good sized pinch)

1 tsp granulated sugar

2 tbs milk

Powdered sugar

Use a mortar and pestle to grind the saffron with the granulated sugar- if you don’t have one you can use the back of a chef's knife to grind up the saffron on a cutting board (no need for the sugar if you’re using a knife)

Add the saffron to the milk and let it steep for a few minutes, slowly start whisking in powdered sugar until the consistency is thick but still pour-able.

Drizzle the glaze over cooled cookies before enjoying!