Very loosely adapted from Smitten Kitchen Everyday by Deb Perelman
- 1.5 cups (195 grams) all-purpose flour
- 1/2 cup (60 grams) icing sugar
- 1/2 cup butter, melted
- 1/2 tsp. salt
- 1/4 cup chopped white chocolate
- 1/4 cup chopped shelled/unsalted pistachios
- 1/4 cup dried cranberries
- 1 tsp. orange blossom water (optional)
- a pinch of saffron threads, crumbled
- 1Tbsp. hot water
- 5 Tbsp. icing sugar
- Preheat the oven to 325°F.
- Whisk together the flour, sugar, and salt.
- Add the remaining ingredients and stir until a crumbly mixture is formed. Make sure that all dry ingredients are incorporated.
- Empty the mixture onto a piece of parchment paper and collect the crumbs with your hands to form a smooth ball.
- Place another piece of parchment paper on top and roll the ball out into a large slab about 8-9 inches in diameter.
- Remove the top sheet and transfer the bottom parchment sheet with the large cookie onto a cookie sheet and into the oven.
- Bake for 20 – 25 minutes, until just starting to turn golden around the edges.
- While the shortbread bakes, make the glaze.
- Add a pinch of saffron to the hot water and let it stand for about 5 minutes.
- Add the bright yellow saffron water, along with the threads, to the icing sugar and stir to form a runny glaze. Adjust the consistency with more water or icing sugar, if necessary.
- Remove the shortbread from the oven and transfer to a cutting board (with the parchment paper) and cut into 1.5″ squares while hot, gently pressing a large sharp chef’s knife into the soft dough. Let the cookie cool.
- Place a cooling rack/grid over a piece of parchment paper (you can reuse the one you had on top of the dough), separate the squares, and place them on top of the rack.
- Use a small whisk to splash the cookies with glaze for the ‘crazy painter’ look. If you want something more composed, you can use a piping bag with a small round tip (or a ziplock bag with a corner cut off) to drizzle the cookies.
- Let the glaze set before serving.