For those of you who grew up in Persian families, you are already familiar with these cookies. Thin yet pillowy and speckled with raisins, Shirini Keshmeshi are typically served with tea.
|Shirini Keshmeshi - Persian Raisin Cookies|
Shirini Keshmeshi (Persian Raisin Cookies) - Makes about 80 cookies (I usually halve the recipe)
Adapted from Muffin Top
1 cup unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon golab (rosewater)
1 3/4 cup sugar
2 cups raisins (try to find regular size raisins, not the jumbo ones if possible)
2 1/3 cup all-purpose flour
1. Mix up the butter, rosewater (golab), vanilla and sugar until combined.
2. Add the eggs, one at a time, and mix until smooth.
3. Fold in the raisins.
4. Fold in the flour a bit at a time - this part takes some elbow grease but take your time.
5. Chill the dough in the fridge for 15 minutes while preheating your oven to 350 F degrees.
6. Place teaspoon-sized scoops of dough on a cookie sheet lined with wax paper, and make sure to leave plenty of room between. I only put 8 cookies per sheet - resist the urge to scoop bigger, these cookies spread out a LOT.
7. Bake for 14-16 minutes or until the edges of the cookie are golden brown. Remove from oven and allow to cool before removing from baking sheet.
8. Serve and enjoy!
|Shirini Keshmeshi - Persian Raisin Cookies. Yum!|