Shirini Keshmeshi - Persian Raisin Cookies

These are delicious, simple, and easy to bake شیرینی کشمشی shirini keshmeshi (raisin cookies) that are perfect for the holidays or any day. 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.

Shirini Keshmeshi - Persian Raisin Cookies

Ingredients

Yield about 2 dozen cookies

-1 1/2 cups all-purpose flour
-1 cup granulated sugar
-1 cup small seedless raisins or currants
-2 eggs, room temperature 
-1 cup butter, room temperature
-2 tablespoons vegetable oil
-1/2 teaspoon vanilla extract

Method:

1. Heat oven to 350 degrees Fahrenheit. 
2. In a large mixing bowl, beat together butter, oil, and sugar, mixing thoroughly until light in color. 
3. Add the eggs one at a time and blend well. 
4. Add 1/2 teaspoon vanilla extract.
5. Add flour gradually and mix well using a spatula. 
6. Stir in raisins and blend well. 
7. Drop the dough by teaspoonful onto a parchment-covered baking sheet, about 3-4 inches apart.
8. Place the cookies into the preheated oven and bake for 12-15 minutes or until they are light golden around the edges. 
9. Cool on the wire rack. 

Serve with tea or coffee.

Enjoy and Happy Spring!