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lately i've been eating

less white flour, less refined sugar, less butter...

but when i recently discovered the recipe behind this famous little cookie

(usually found sitting humbly in Blue Bottle's pastry case
alongside those perfect Sesame Absinthe Cigars, Rosemary Shortbread, etc.),

i immediately put on my apron and mixed up a double batch.

Saffron-Vanilla Snickerdoodles

Read this on Heidi Swanson's 101 Cookbooks. Apparently there is a Blue Bottle recipe book lingering in our near futures. Exciting. These cookies are gems. They aren't the type that appeal to everyone, given their unique saffron flavor, but I love their subtlety. Heidi recommends making a double batch and freezing half of the pre-scooped dough for later baking. I think this is a great idea.

about 30 threads of saffron (to yield 1/8 tsp ground saffron)
1/2 vanilla bean
2 Tbsp milk
2 c all-purpose flour
1 tsp baking soda
1/2 c unsalted butter, at room temperature
1/2 c granulated sugar
1/2 c packed light brown sugar
1 tsp kosher salt
1 egg, at room temperature
1/2 tsp vanilla extract

Crush the saffron threads with a mortar and pestle until powdery or grind them in a clean spice grinder; alternatively, you can finely mince the saffron. The finer the powder, the more intense the saffron color and flavor in the cookies. Split the vanilla bean in half and scrape the pulp into a small saucepan. Add the vanilla pod, milk, and saffron and cook over very low heat, just until bubbles begin to form at the edges, between 180F and 190F. Alternatively, combine the vanilla pulp, pod, milk, and saffron in a small microwavable bowl, and microwave just until the milk is hot, 20 to 30 seconds. Cover and let steep for about 10 minutes; the milk should have a sunny yellow color.

Sift the flour and baking soda into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the granulated sugar, brown sugar, and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.

Remove the vanilla pod from the milk, squeezing off any liquid or pulp clinging to it back into the milk. In a medium bowl, combine the milk mixture, egg, and vanilla extract and whisk vigorously until well blended. With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Using a rubber spatula, scrape the dough out into an airtight container or onto a piece of plastic wrap. Cover the container, or, if using plastic wrap, shape the dough into a rough disk, wrap tightly, and refrigerate for at least 3 hours and up to 5 days.

Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat. Roll 1/4-cup portions of the dough into balls, and place them on the baking sheet, spacing them at least 2 inches apart. Bake for about 16 minutes, until golden but not too dark, rotating the pan midway through the baking time. Ideally, the baked cookies will be tall and slightly undercooked in the center, and will buckle shortly after coming out of the oven. If the cookies don't buckle, don't worry; they'll still be delicious. Let the cookies cool on the pan for 10 minutes before removing. These cookies are best when eaten warm, shortly after they come out of the oven. However, they can be stored in an airtight container at room temperature for up to 2 days. Alternatively, the dough can stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as needed and saving the rest of the dough to bake another day. Makes 9 large cookies.