This recipe was originally published in December 2012, and exactly 3 years later I’ve given it a refresh – updated the text and taken new photos. Enjoy!
These cookies, called Shirini Keshmeshi (which translates from Farsi to ‘Sweets with Raisins’) are super easy and delicious. Even for the reluctant baker, they are damn near foolproof and a great cookie to take to a friend’s or put out when a somebody stops by for an afternoon visit. In fact, you probably already have all the ingredients in your pantry – my kind of recipe!
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. Use small raisins, either black or golden depending on your preference. Or go crazy and use both, just don’t forget the tea.
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla
- ½ teaspoon golab (rosewater)
- 1¾ cup sugar
- 4 eggs
- 2 cups raisins (try to find regular size raisins, not the jumbo ones if possible)
- 2⅓ cup all-purpose flour
- Mix up the butter, rosewater (golab), vanillaand sugar until combined.
- Add the eggs, one at a time, and mix until smooth.
- Fold in the raisins.
- Fold in the flour a bit at a time – this part takes some elbow grease but take your time.
- Chill the dough in the fridge for at least 15 minutes while preheating your oven to 350 F degrees.
- Scoop out the dough and roll them into balls about the size of a ping-pong ball and place on a cookie sheet lined with wax paper, with plenty of room between, these cookies spread out a LOT.
- 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.
- Serve and enjoy!