Some recipes for these cookies call for saffron, while others use rose water or keep the dough unflavoured—save some vanilla extract—to let the flavour of the raisins shine. The saffron is an optional ingredient in this Persian Raisin Cookies recipe; add it if you like, it will also give the cookies a beautiful golden yellow hue.
Persian Raisin Cookies Recipe
Iran | Shirini Keshmeshi
Preparation time: 45 minutes
Cooking time: 15 minutes
Makes: About 24 cookies
Ingredients:
1 ½ sticks (6 oz/170 g) unsalted butter, softened
1 cup (200 g) caster sugar
3 eggs
2 tablespoons boiling water mixed with 1/2 teaspoon crushed saffron and cooled (optional) or 2 tablespoons rose water
1 teaspoon pure vanilla extract
3/4 teaspoon fine sea salt
2 cups (280 g) all-purpose (plain) flour
1 cup (165 g) raisins
Method:
Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
In a large bowl, with a hand mixer, beat the butter and sugar on medium speed until light and fluffy, 2–3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the saffron water (if using) or rose water, vanilla, and salt. Add the flour and raisins and beat on low speed until a dough forms and there are no dry patches of flour remaining.
Using a 1-ounce (2-tablespoon) ice cream scoop, drop mounds of the dough onto the prepared baking sheets, spaced 2 inches (5 cm) apart.
Bake until golden brown at the edges and dry to the touch in the center, 12–15 minutes, switching racks and rotating the baking sheets front to back halfway through.
Transfer the baking sheets to wire racks and let the cookies cool completely on the pans.
Extract from Crumbs: Cookies and Sweets from Around the World. Published by Phaidon. Book cover credit: Phaidon. Photography credit: Simon Bajada. AUD $69.95 / NZD $80.00.
