Persian Raisin Cookies (Shirini Keshmeshi)
These Persian raisin cookies are ready in 30 minutes and are perfect for any day of the year. They're buttery and crispy around the edges, and so soft on the inside!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 stick Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- 3 Eggs (room temperature)
- 1/2 tsp Vanilla Extract
- 1 2/3 cup All Purpose Flour
- 1 1/2 cup Raisins (Thompson, sultanas or black)
Instructions
- 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- 2
In a bowl, mix butter and sugar until creamy and light.
- 3
Add in the eggs one by one. Mix well after each addition. Add in the vanilla and stir well.
- 4
Mix in flour and stir using a wooden spoon until it is all incorporated and you have a smooth dough. Mix in the raisins, make sure it's well incorporated.
- 5
Scoop the cookie dough into the baking sheet, leave 2-inch space between them.
- 6
Bake in the oven for 12 minutes until the edges are golden brown.
- 7
Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.