Vanilla-Saffron Shortbread


1 cup Earth Balance (softened)

1/2 cup sugar

2 cups flour

1 teaspoon cornstarch

1/4 teaspoon salt

1 tablespoon vanilla extract

1 teaspoon saffron (divided)

sugar for sprinkling

chocolate for drizzling (optional)


*Preheat oven to 325 degrees F. Cream butter, sugar, and vanilla extract. Stir in 1/2 teaspoon crushed saffron. Sift in flour, cornstarch, and salt. Stir until fully combined.

*Press dough into a 9 1/2 inch tart pan with removable bottom. Sprinkle lightly with granulated sugar (~ 1 teaspoon – 1 tablespoon). Bake for approximately 20 minutes or just until shortbread turns light golden brown. Cut shortbread into slices while warm. Remove bottom of tart pan and let cool completely. As an optional step, warm chocolate and drizzle/dip shortbread in chocolate of choice. If dipping/drizzling with chocolate, sprinkle remaining 1/2 teaspoon of saffron onto the shortbread while the chocolate is warm (if not using chocolate, add all of the saffron to the batter before baking).