1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.

3. In a small bowl, crush saffron threads with the back of a spoon, add 1 tablespoon warm milk, and let steep 10 minutes.

4. In a large bowl, beat softened butter and sugar until light and creamy. Add egg, orange zest, and bloomed saffron with its milk. Beat until smooth and well combined.

5. Gradually add the dry ingredients, mixing until a soft dough forms. Fold in white chocolate chips.

6. Turn dough onto a floured surface and shape into a disk. Wrap in plastic and chill for 30 minutes.

7. Roll dough to ¼ inch (6 mm) thickness. Cut into rounds or desired shapes with a cookie cutter.

8. Place cookies 1 inch (2.5 cm) apart on prepared sheets.

9. Bake for 16 to 18 minutes, or until edges are lightly golden.

10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.