2 cups raisins (try to find regular size raisins, not the jumbo ones if possible)
2⅓ cup all-purpose flour
Instructions
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!
Recipe by Ahu Eats at https://www.ahueats.com/2012/12/recipe-shirini-keshmeshi-persian-raisin.html