one of my favorite persian sweets, especially around norooz, is shirini keshmeshi. just picture: rosewater, saffron, and raisins floating in a light, crisp cookie. pass the tea, please!
not only do these taste amazing, but they are so easy to make–and one batch makes roughly 80 – 90 cookies!
recipe (adapted from here, i add saffron to my recipe!):
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla
- ½ teaspoon rosewater (golab)
- ⅓ teaspoon saffron (persian saffron, if possible) dissolved in 2 tablespoons hot water
- 1¾ cup sugar
- 2⅓ cup all-purpose flour
- 4 eggs
- 2 cups raisins
- Mix melted butter, rosewater, vanilla, saffron, and sugar in a large mixing bowl until combined.
- Add the eggs, one at a time, and mix until combined.
- Fold in raisins.
- Fold in the flour in sections–make sure each section is well combined before you add the next.
- Wrap the bowl with plastic wrap, and chill the dough in the fridge for at least 20-30 minutes.
- Preheat oven to 350 F degrees.
- Line a cookie sheet with parchment paper–important to use parchment paper, foil will cause the cookies to burn on the bottom FAST!
- Using a two teaspoons, drop teaspoon sized amounts of dough onto the sheet–leave an inch in between each cookie as they tend to spread!
- Bake for 15 minutes, or until the edges of the cookie have a golden color to them.
- Remove from oven and allow to cool completely before removing from baking sheet.
- Serve with hot tea, and enjoy! Store leftovers (if any!) in an air-tight container at room temperature.