Shirini Keshmeshi - Persian Raisin Cookies



These are delicious, simple and easy to bake raisin cookies that are perfect for the holidays, or any day for that matter. I cook all the time and enjoy making pickles and jams. When it comes to sweets, however, I usually only make them for a special occasion, and the Persian New Year is as special as it can get. It may be that my mother wasn't much of a baker and she would hire someone to do the baking when necessary, or maybe since the loss of my father was due to diabetes complications some years ago I'm watching the amount of sugar we consume. But these days are expectational with the feel of Spring in the air.

The recipe for shirini keshmeshi is adapted from here. The original recipe calls for food coloring which I never use in my cooking and I also cut down on the amount of sugar and raisins.


Shirini Keshmeshi - Persian Raisin Cookies

Ingredients:

2 cups all-purpose flour
1 cup small raisins
1 cup granulated sugar
1/2 cup superfine sugar
3 large eggs
1 cup unsalted butter, melted
2-3 tablespoons vegetable oil
1/3 teaspoon powdered saffron dissolved in 2 tablespoons hot water
1/2 teaspoon vanilla extract

Method:
  1. In a large mixing bowl combine the flour, sugar, butter, oil and eggs. 
  2. Mix thoroughly and add the saffron, vanilla and the raisins and blend well. 
  3. Take a teaspoonful of the cookie dough and place on the parchment covered baking sheet, leave about 1-2 inches of space between them. 
  4. Place the cookies into the 350 degrees Fahrenheit pre-heated oven for 12-15 minutes or until they are light golden at edges. 
  5. Cool on racks. Store them in an air tight container. 
Serve with tea, coffee or a glass of milk.

Enjoy and Happy Spring!

16 comments:

  1. The saffron sounds amazingly good here!

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  2. Azita Joon, are you getting ready for Nowruz? We had a lovely Nowruz function at work today, the Haft Seen table was beautifully laid. I loved that so many people got to see this gorgeous Persian tradition. In fact, one of the Members of Parliament is originally from Iran and wants there to be a national holiday for Iranians given that there is over 120,000 Iranians living in Canada. I so do hope this Bill is passed :) Love the cookies, these are one of my favourites. I like to dunk them in my tea,is that really rude! tee hee

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  3. Soma, Luckily, a little bit of saffron goes a long way!
    Shayma joon, Yes, I'm getting ready for Nowruz and I love the feeling that New Year brings! I hope the bill will be passed too. It'll be wonderful for all the Iranians in Canada!x

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  4. looks very tempting, never realised saffron was used in making sweets, i always thought it was just for the savory dishes

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  5. I've never thought to put saffron in a cookie but it really is a great idea! I love raisins cookies...great way to ring in the new year!

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  6. I've been making a batch of these each week for about two years now, ever since I found out they are a favourite of my FIL :)

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  7. These look absolutely delicious, homemade in the most endearing way. The combo of chewy raisins and the flavor of saffron is very appealing. Sounds like you will be making lots of wonderful food for Nowruz! Louisa

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  8. These raisin cookies sound totally scrumptious!

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  9. Yummy. I used to buy these cookies at the Persian grocer near my house; your version sounds way better.

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  10. I just baked these for some Iranian friends for new year, and they turned out so well. I almost never bake, so I am really pleased. Thank you for such a foolproof recipe and happy new year!

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  11. I can't believe I didn't come here first for the recipe,since you're my source for Persian dishes. Making them right now for my husband and my little ones. I was buying them in a bakery in central Tehran, they'll always remind me of that place.

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  12. Hi Azita,
    I love your blog and look forward to trying many more persian recipes.
    Your recipe for the raisin cookies calls for superfine sugar - what are they? Are you referring to the icing sugar used for sprinkling onto pancakes? Please advise.

    Thank you,
    Susan

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    Replies
    1. Hi Susan, thank you very much. Superfine sugar is granulated sugar that has been ground into finer crystals and it’s not the same as the powdered sugar. Please see the following link for more information:
      http://www.slashfood.com/2006/05/23/sugar-vs-powdered-sugar-vs-superfine-sugar/

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  13. I have a question...is there really no leavening in this recipe? The picture above makes them look lofty and light. When I make them they are much brighter yellow, as well as considerably spread on the pan. What am I doing wrong?

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    Replies
    1. You might have overworked the dough. You may want to let the dough rest in the refrigerator for at least a couple of hours.

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    2. Mine just came out the same way as anyonymous, I thought about putting it in the refrigerator and chilling it--wish I would have read these comments first. Despite being somewhat flat, they are still moist, and the saffron color is very attractive, I think. I'll know for next time around! Thanks for the cool recipe and Happy New Year!

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