These cookies (Shirini Keshmishi) are truly a classic in Persian cuisine! There are countless recipes for this but I have developed my own that reminds me of my childhood cookies. It’s really a light cookie, but sweet! The basic recipe is simple, you can replace the raisin with, for example, chopped cranberries, or why not combine raisins with chopped nuts? You will be able to experiment. Here comes the basic recipe as it is made in Iran.
250-gram unsalted butter
1 teaspoon vanilla sugar or extract
1 teaspoon rose water
300-gram sugar (take less if you do not like too sweet cookies)
300-gram raisin (not the large ones!)
315-gram all-purpose flour
- Measure everything and have them ready.
- Melt the butter.
- Pour sugar, melted butter, rose water vanilla sugar or extract and – mix well
- Add the eggs – one at a time.
- Fold in the raisins.
- Fold in the flour a little at a time.
- Pour the dough into a piping bag.
- Make small cookies 2 cm in diameter – leave space in between the cookies as they spread a lot!
- Put the cookies in 175 degrees (Celsius) oven for approximately 14 minutes or until the edges turn golden. Let them cool on the tray before removing.
- Keep them in an airtight container.
Wonderful to have with tea – or why not with ice-cream?