Persian Raisin Cookies (Shirini Keshmeshi)
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
24 cookies
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Calories
155 kcal
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Course
Baked Goods
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Cuisine
Persian
Persian Raisin Cookies (Shirini Keshmeshi)
Description
This recipe combines unsalted butter and granulated sugar whipped until creamy, then eggs are added one at a time followed by vanilla extract for aroma. Flour is carefully incorporated to form a smooth dough with evenly distributed raisins. Each cookie is scooped onto parchment-lined baking sheets with spacing to accommodate spreading during baking.
When baked at 375°F for about 12 minutes, the edges develop a slight golden tone while maintaining a soft interior. The presence of abundant raisins imparts moistness and bursts of natural sweetness with every bite.
Persian Raisin Cookies are often enjoyed as an accompaniment to tea and can be stored for a few days in airtight containers to maintain freshness. They can be modified to gluten-free versions by substituting with gluten-free flour blends but are not suitable for dairy-free butter or egg substitutes without texture changes.
Cookie dough can be prepared ahead and refrigerated or frozen, and baked later after thawing, offering flexible preparation options.
Ingredients
- 1 2/3 tick butter room temperature, unsalted
- 1 cup granulated sugar
- 3 egg room temperature
- 1/2 tsp vanilla extract
- 1 2/3 cup all-purpose flour
- 1 1/2 cup raisins Thompson, sultanas or black
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a bowl, mix butter and sugar until creamy and light.
- Add in the eggs one by one. Mix well after each addition. Add in the vanilla and stir well.
- 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.
- Scoop the cookie dough into the baking sheet, leave 2-inch space between them.
- Bake in the oven for 12 minutes until the edges are golden brown.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Store baked cookies in an airtight container in a cool, dry place for up to 3 days.
- For gluten-free version, substitute the all-purpose flour with 1:1 gluten-free all-purpose flour blend.
- Do not substitute butter with coconut oil, dairy-free butter, or use flax eggs as they affect cookie texture and spreading.
- Leave at least 2 inches space between cookies on baking sheets to accommodate spreading.
- Dough can be made up to 2 days in advance; bring to room temperature before baking.
- You can freeze dough for up to 3 months; thaw in the refrigerator overnight before baking.
- Freeze baked cookies in freezer bags for up to 3 months; reheat in the oven at 200°F for 10–20 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 11mg | 0% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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