SAEDNEWS: Raisin cookies are one of the most popular traditional Iranian sweets. Like many types of cakes and pastries, they are usually served alongside tea. To learn the complete, step-by-step method for preparing raisin cookies, stay with us for the full tutorial.
According to a cooking report by Saed News, shirini keshmishi (raisin cookies) is one of the most popular traditional Iranian sweets. It is commonly served during special occasions and religious events as a type of offering (nazri). Similar to Yazdi cake, it is considered a festive sweet and is often prepared for hospitality during religious gatherings. These delicious cookies can be baked soft or dry depending on personal preference.
All-purpose flour: 1 cup
Egg: 1
Powdered sugar: ⅔ cup
Butter: 75 g
Raisins: ¼ cup
Vanilla essence: ¼ teaspoon
First, take the butter and egg out of the refrigerator so they reach room temperature. In a large bowl, add the butter, powdered sugar, and vanilla essence. Mix well until smooth and uniform.
Continue mixing until the mixture becomes creamy and light in color. Then add the egg and mix again until fully combined.
Sift the flour twice and gradually add it to the mixture. While adding the flour, mix on low speed until the dough becomes smooth and uniform. Do not overmix.
Clean the raisins and remove any stems or impurities. Soak them in cold water for about 20 minutes, then drain.
Gently fold the raisins into the dough so they are evenly distributed. Preheat the oven to 160°C (320°F) for about 15 minutes before baking.
Line a baking tray with parchment paper, as this dough tends to stick. If parchment paper is not available, lightly grease the tray with baking release spray or oil.
Spoon or pipe the dough onto the tray with some space between each portion. The dough will spread naturally during baking, so there is no need to flatten it.
Bake for 10 to 15 minutes. Avoid opening the oven door during baking to ensure proper texture.
When the edges turn golden, remove the cookies from the oven. Let them cool completely before handling, as they are delicate and may break while hot.
For a drier and crispier cookie, increase the amount of flour slightly and bake until the edges turn more golden-brown.
For a softer texture, follow the recipe exactly as written.
To prevent dryness, you can place a small heat-safe bowl of hot water in the oven while baking to add moisture.
