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!