Saffron and pistachio cookies

20 - 30 sprigs of saffron (depending on how strong your saffron is)
10 ml boiling water
125 g soft butter
80 g golden caster sugar
80 g Demerara sugar (cassonade in France)
1 vanilla pod, seeds only
pinch of sea salt
3 eggs, room temperature
330 g all-purpose flour

top:
pistachios

Heat the oven 170° C degrees hot.

Add saffron to a small bowl, pour over the hot water and leave to rest for 10 minutes. 

In a mixer, using the paddle attachment, whisk butter with sugars, vanilla and salt until light and fluffy (around 3 minutes). Add one egg with one tbsp flour and whisk in. Repeat with two other eggs. Adding flour will keep the cream smooth rather than crumble it. In the end, add the rest of the flour with saffron and water and mix in no longer fully incorporated.

Choose a piping tip you will use and place it in the piping bag. Use a large one with sharp sides rather than a small one.

Pipe round cookies. Top with a pistachio. Put the cookies in the oven and bake for about 15-17 minutes. Or less if you make cookies smaller. Remove them, let them cool in the pan for 2 minutes, and transfer them to a wire rack to cool completely. Bake all of the cookies in the same manner. Serve.