A big pinch of saffron soaked in 1 tablespoon milk
Butter for greasing the tray
Take wheat flour and corn flour in a mixing bowl and mix well. Soak a big pinch of saffron in one tablespoon milk and set aside.
To that add baking powder and mix very well.
Add chilled cubed butter and rub well to incorporate the butter into the flours. Once the mixture resemble grits, add powdered sugar and cardamom powder.
Add curd and mix well.
Now add the saffron milk and bring the dough together very gently. Cover in a parchment and chill the dough for an hour or 2.
Preheat oven at 180C. Roll the dough into a circle. Cut out cookies of desired shape. press a small piece of pistachio on each cookie. Arrange the cookies in a greased cookie tray. Bake in hot oven for 12-15 minutes. Allow to cool completely and store butter cookies in airtight container.
1. You can use maida instead of wheat flour 2. You can use salted butter too 3. You can replace corn flour with wheat flour