Soak the Saffron in warm milk and set aside. Also, chop the marigold petals roughly with kitchen scissors. Make sure that you do not bruise these, just cut delicately. Take a Mixing Bowl and add Butter + Sugar to it. Beat it with electric beater for full 3 minutes till it is light, fluffy and pale in color.
Now add All purpose flour, salt, baking soda, roughly chopped marigold petals and saffron soaked in warm milk to the sugar butter mix.
Take a small dinner fork and work your fork through the bowl, mixing all the ingredients gently. Mix only till all the ingredients come together in a dough.
DO NOT KNEAD THE DOUGH. WE JUST NEED TO BRING THE INGREDIENTS TOGETHER. It is important for good texture or it will make a tough cookie.
Now transfer this dough onto a parchment / butter paper and shape into either rectangular or circular log. Wrap it up from all the sides tightly and refrigerate it for at least 40-50 minutes.
Alternatively, you can leave the dough in the bowl. Cover it with plastic cling wrap and refrigerate for 40-50 minutes.
Take out the cookie dough or cookie dough log. Let rest for few minutes. Meanwhile PREHEAT the OVEN at 350*F / 180*C. Line a baking tray with parchment/butter paper. Set aside. If you plan to bake all the cookies together, then you might need 2 BAKING TRAYS.
If you made a log then, cut cookies about 1/3rd of an inch in thickness. If you refrigerated the dough as is, then spoon out 1/2 tbsp cookie dough, roll it gently into smooth ball and flatten a bit on your palm.
Place the cookies 2 inches apart from each other. These spread out so keep good distance between cookies.
Bake for exact 10 minutes. Take these out of the oven. Let sit on the tray for 2-3 minutes. Now carefully transfer these on cooling racks.
You can store these in air tight container when they are cooled to the room temperature.