If you are at all interested in trying a Persian recipe this is the one. Shirini means sweet or pastry and Keshmeshi means raisin so… there you go… raisin cookie. This is a pretty foolproof cookie with a cake-like texture, the lovely scent of rosewater and vanilla and chewy bits of juicy raisins. They are absolutely perfect with tea… as in the best ever but equally enjoyable in pretty much any other cookie consumption scenario.
You can take the extra step of setting them in the fridge for ten minutes so you get nice round cookies… otherwise you might get some amorphous cookie blobs that are delicious but look like the below picture- it really doesn’t matter though these cookies are all about yummy ingredients not about being perfectly shaped.
This dough’s different than a cookie, you’ll get a light brown rim but for the most part these are pillow-y and super soft. They remind me a little of a madeleine (big endorsement… I love me my madeleines). They are best on the day they are made but will keep for a few days in an air tight container.
- 6 ounces sweet unsalted butter, at room temp
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon rosewater
- 1.5 cup flour
- 1 cup raisins
- 1 teaspoon salt
- Preheat oven to 400 degrees F. In a small bowl, whisk together flour and salt. Set aside.
- With an electric beater, beat butter and sugar for two minutes. Beat in vanilla extract and rose water. Beat in eggs one at a time.
- On low speed, gradually beat in flour. Fold in raisins.
- Using a 1-tablespoon ice cream scoop or a spoon drop dough by the tablespoon onto parchment lined baking sheets, allowing several inches to expand… these expand a lot.
- Place raw cookie dough on baking sheet in fridge for 5-10 minutes. Then bake for 10-12 minutes. Let cool and store in an air tight container.
Inspired by PersianMama