Persian Saffron Raisin Cookies (Shirini Kishmishi)
These Persian Saffron Cookies with Raisins (Shirini Kishmishi) are soft, golden, and delicately fragrant with saffron. An easy traditional cookie recipe perfect for tea time or festive gatherings.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 36 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 tsp ground saffron
- 2 tsp hot water
- 1/2 cup unsalted butter (melted)
- 1/2 tsp vanilla extract
- 3/4 cup plus 2 TBS granulated sugar
- 2 large eggs
- 1 cup raisins
- 1 1/3 cup all-purpose flour
Instructions
- 1
Preheat oven to 350ºF.
- 2
In a small bowl combine saffron and hot water. Let saffron steep in hot water and reserve.
- 3
In a large bowl whisk together butter, vanilla and sugar until combined.
- 4
Whisk in eggs until just combined.
- 5
Mix in reserved saffron mixture and raisins.
- 6
Stir flour into the batter until a soft dough forms.
- 7
Drop 1-2 teaspoonfuls of batter onto a baking sheet lined with parchment paper or silicone baking mat. The batter will spread so be sure to space each cookie 2 inches apart.
- 8
Bake until edges are lightly golden, 12-15 minutes.
- 9
Allow cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.