Categories: Cookies 
      Yield: 100 servings 
  
    1/4 c  Whole blanched almonds 
    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.