Make the cookie dough.  In a large bowl, beat the oil and sugar until combined and lightened in texture.  Beat in the egg, followed by the salt, saffron, vanilla, and cardamom.  Form the dough into a ball, cover with plastic, and refrigerate 24-48 hours.

When ready to bake the cookies, preheat oven to 350 degrees F or 325 degrees F convection.  Make the coating.  In a small bowl, stir together the sugar, cinnamon, vanilla, and cardamom.

Line a baking sheet with parchment.  Form the dough into scant golf ball sized portions and roll in the sugar and spice mixture.  Place on the sheet and press down slightly.  Bake 10-13 minutes until golden brown, but still soft in the center.

Serve warm or cool completely before storing in an airtight container for up to 5 days.  Cookies may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.  Thaw at room temperature about an hour or in the microwave about 30 seconds.