Ingredients (Two dozen cookies):

• 125 g butter or margarine
• Sugar 125 g
• Middle egg
• 180 g flour
• Salt
• A teaspoon of baking powder
• Saffron
• A sprig angelica

Preparation:

1. Heat oven gas to 180oC. Bata previously melted butter and sugar until they form a light batter. Pass through a sieve together flour, salt, and baking powder. Beat egg until it turns a thick consistency. Mix a pinch of saffron (a quarter teaspoon approximately) with a little water (a teaspoon) and add to the butter and sugar mixture with the flour and egg, beat it all.
2. Cover your hands with flour and knead the dough to form twenty balls. If the mixture is too thin to work it let cool slightly. Place each ball on a piece of angelica and place in a lightly greased metal sheet with oil. Keep the balls in the oven for twenty to twenty five minutes. Let them cool and then store them in a tin box sealing.