1/2 ts Saffron threads

1/2 c Unsalted butter

1/2 c Sugar

1 Egg; beaten

1 ts Lemon juice

1 1/2 c Flour

1 tb Corn starch

1/2 ts Baking powder

Grind the almonds and set aside.
Place the saffron threads in a cooking spoon and heat, then crush to powder with a teaspoon. Combine powder with butter and sugar and beat until creamy. Gradually add egg while continuing to beat, then beat in lemon juice.
Sift together the flour, corn starch, and baking powder. Combine the dry ingredients with the butter mixture and the almond and form into a ball.
Wrap ball in plastic wrap and chill for anhour.
Roll out half the dough on a floured board to about 1/8 inch thick, sprinkle top with granulated sugar and cut into 2 inch rounds.
Place on a buttered baking sheet and bake at 350 for 10-12 minutes, until edges are just beginning to turn golden.
Cool on racks.
repeat with remaining dough.

1 c Butter

1 c Sugar

1 ea Egg

1 ts Almond extract

2 1/2 c Flour

1/4 ts Salt

Cream butter, sugar, add egg unbeaten, flour and mix.
Force through cooky press.
Bake in hot oven, 10 to 15 minutes.
Note: Hot oven is 400 - 450 F.
Source: Margil Johansen, Parma Grange, Cuyahoga County, OH

1 c Sugar

1 t Baking powder

1/2 t Salt

1/2 t Soda

1/2 t Nutmeg

1/2 c Butter or margarine

2 T Milk

1 T Orange peel (grated)

1 ea Egg

2 c Whole wheat flour

Mix all ingredients except the flour.
Add flour and shape by hand into 1 inch balls.
Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinn).
Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees.
If a flatter cookie is desired, flatten a bit with a glass before baking.
From the Kitchen of: Gary & Margie Hartford, Eugene, OR (1:152/19)