Persian Raisin Cookies Shirini Kishmishi Food

SHIRINI KESHMESHI | PERSIAN RAISIN COOKIE RECIPE

Steps:

• In order to make this cookie, first discard the butter and egg from the fridge and let it become a bit warmer. When the butter is softer, put it in a bowl and add the powdered sugar to it. Then whisk the content with the electric whisk for 5 minutes to have a lighter creamy content. Then add the eggs with 1 minute interval and keep whisking.
• Then add vanilla and keep whisking. Whisk one more minute. Then wash the raisins and add them to the content.
• Mix the flour and the baking powder and swift it 2 times. Add it gradually to the bowl of the content and keep beating. Turn the oven on with 160 cg and preheat it for a while. Then pick a tray and grease it with oil or simply use the special paper. Place the dough like small circles on the tray and place the tray in the oven. Wait for10 minutes and that will be enough for them to bake. When the cookies border is brownish it is ok to discard the tray.

PERSIAN RAISIN COOKIES

Steps:

• Ccream butter and sugar with mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time.
• Add vanilla, saffron and salt. Beat to blend. On low speed, beat in flour until moistened.
• Stir in raisins.
• Scoop dough by heaping teaspoonfuls.
• Roll 1 to 1-1/4-inch balls. Place balls 3 inches apart on baking sheet lined with parchment.
• Bake one batch at a time in centre of preheated 350F oven until browned at the edges and golden on top, 12 to 14 minutes.