Mark Bittman's saffron olive oil cookies

from How to Cook Everything Vegetarian

Makes about 3 dozen

small pinch (about 1/8 t) crumbled saffron threads
2 c all-purpose flour
1/4 t baking powder
pinch salt
3/4 c sugar
1/2 c extra-virgin olive oil
2 eggs
2 t grated or finely minced orange zest
2 T Grand Marnier, other orange liquer, or orange juice

Preheat oven to 350. Combine 1 T boiling water with saffron threads in a medium bowl, stir, and steep for a few minutes. Combine the flour, baking powder, and salt in a large bowl.

Add the sugar and olive oil to the saffron mixture and beat until light, a minute or two. Add the eggs and continue beating until creamy and fluffy, another couple of minutes. Beat in the orange zest and liqueur. Gently stir the liquid mixture into the dry one, just until well combined.

Use 2 teaspoons to drop mounds of dough about 3 inches apart on ungreased baking sheets. Bake until lightly browned on the bottom, 12 to 15 minutes. Immediately transfer the cookies to a rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.