SHIRINI KESHMESHI | PERSIAN RAISIN COOKIES
 
 
Preheat oven to 400 F, center rack
Bake time: 10-12 minutes, or until the edges turn golden brown
Yield: About 4 dozen cookies
You will need: 3 baking sheets lined with parchment paper or silicone baking mats
Author:
Recipe type: Dessert/Cookie
Cuisine: Persian
Ingredients
  • 6 ounces unsalted butter (1½ sticks) softened at room temperature for at least an hour
  • 1 cup granulated sugar
  • 3 large eggs (added one at a time)
  • ¼ tsp pure vanilla powder, or ½ tsp vanilla extract
  • 1 ½ cups flour
  • Pinch of salt
  • 1 cup raisins, I've used Sunmaid brand California raisins
Instructions
  1. Preheat the oven to 400 F, center rack [for best results the cookies should be baked in 3 batches]
  2. Add the flour to a small bowl and whisk it with a pinch of salt. Set aside.
  3. Using the beater attachment beat soft butter and sugar on medium speed until pale and fluffy (1-2 minutes)
  4. Add the pure vanilla powder or extract. Add eggs one at a time and beat after each addition only until blended.
  5. Add the flour mixture gradually on very low speed until it stops spewing. Then increase the speed to medium and beat only until you get a very smooth dough.
  6. Remove the mixing bowl and use a spatula to fold in the raisins. Bring up the dough from the bottom of the bowl as well and mix to combine uniformly with raisins.
  7. Use a 1-tablespoon cookie scoop to drop the balls of dough about 2 inches apart on the prepared baking sheets.
  8. Bake each batch of cookies for 10-12 minutes, or until the edges turn golden brown. The tops will not turn golden brown, do not over bake or the cookies will dry out.
  9. Remove the baking sheet from the oven and set it on a cooling rack. Leave the cookies on the baking sheet for 3 minutes before transferring them with a spatula onto a cooling rack. Cool completely before storing them in an airtight container.
  10. These butter cookies are best when served at room temperature. If you need to refrigerate or freeze them, bring them back to room temperature before serving them.
  11. These cookies taste amazing with a glass of fresh brewed Persian Tea.
Recipe by Persian Mama at http://persianmama.com/shirini-keshmeshi-persian-raisin-cookies/