Shirini Keshmeshi

Step 1

In a clean and big bowl pour powdered sugar and butter.

Step 2

Mix the butter and powdered sugar with a mixer for 6 to 8 minutes until the butter is completely light and fluffy.

Step 3

Then add two eggs to the dough in two steps and after adding each one, mix with a mixer for 1 minute.

Step 4

Then add vanilla powder and salt and mix.

Step 3

Sift the flour and add to the dough in three steps. After each step of adding flour, mix well with a spatula.

Step 4

Add raisins and mix well with a spatula.

Step 5

Then pour the dough into the piping bag. Cut the tip of the piping bag to a size of 0.3 to 0.5 inches.

Step 6

Preheat oven to 350°F (177°C). Line three large baking sheets with parchment paper. Pipe cookie dough onto lined baking sheets.

Step 7

The cookie dough will spread on the oven tray during baking, so be sure to space them 1.5 - 2 inches apart when piping.

Step 8

In order for the cookies to crack, you must sprinkle powdered sugar on the cookies in the last step before putting them in the oven.

Step 9

Bake for 10-12 minutes or until the edges are golden.

Step 10

Remove the tray from the oven and let the cookies cool.

Step 11

Serve shirini keshmeshi with Persian black chai.