Preheat the oven to 175℃ and prepare two baking trays.
In a small bowl whisk the applesauce, lemon juice, and saffran together. Then set aside.
Mix all the remaining ingredients together in a medium sized mixing bowl and mix until combined.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Pour some powdered icing sugar into a bowl that is begin enough to roll the cookie dough balls in.
Using a cookie dough scooper, scoop 16 evenly sized cookies. Then roll them lightly into nice round shapes.
Then roll the cookie dough balls in powdered sugar. Roll them until they are completely covered in icing sugar. Place them out evenly on the baking trays and flatten them slightly, but not completely, as these don't spread very much. The flatter you press them the crispier the cookie will become.
Bake the cookies for about 15-18 minutes depending on your oven. They are finished baking when they have a light golden brown colour on the bright saffron and when they have cracks in the sugar.
Let them cool completely. Then enjoy! Store in an airtight container, for longer storage, keep them in the fridge.
Enjoy! :)
