Persian Saffron Raisin Cookies شیرینی کشمشی (Shirini Keshmeshi)

[@CafeBagheri]

Persian Raisin Cookies (Shirini Kishmishi) - Recipe Serves: 3 dozen cookies Ingredients: -- 1/2 cup Butter, softened -- 1/2 cup White sugar -- 1/2 cup Brown sugar -- 2 Eggs -- 1/2 tsp Vanilla -- 1/8 tsp Ground saffron dissolved in 1 tsp hot water to make a saffron solution -- 1 cup All-purpose flour -- 1/4 tsp Salt -- 1 cup Raisins Directions: -- Pre-heat the oven to 350 degrees. -- Cream together butter and sugar for 2 minutes, until fluffy. -- Add eggs one at a time, beating well after each addition. -- Add the vanilla and saffron solution; beat until incorporated. -- Slowly add the flour on low speed of the mixer. -- Add salt. -- Mix until it forms a dough. -- Fold in raisins. -- Line a baking pan with parchment paper. -- Using a small cookie scoop or two tablespoons, measure and drop tablespoonful-sized cookies onto cookie sheet, spacing them at least 2 inches apart. ------ Do not worry about the shape of the cookie dough on the pan because the heat will flatten and round them out. -- Bake 20 minutes until golden around the edges. -- Cool for 4 minutes on baking sheet, then transfer to a wire rack to cool. -- Store in an airtight container.

[@nushejan]

Best recipe of these cookies! Thank you very much!

[@maryampirouzian7340]

The best raisin cookie ever!

[@reinerweber530]

Are you sure 350F. My first batch was burned after 12 min. Could it be like 250F for 20 min?

[@CafeBagheri]

@@reinerweber530 I’m sure. But every oven and stovetop has a different heat profile. You always need to tesr and adjust. But 350 is not hot enough to “burn” cookies in 20 minutes! I think you need to check and calbrate your oven.

[@reinerweber530]

@@CafeBagheri I use a Gourami's air fry convection oven. My temperatur gage is correct, but you are right every oven is different. I found 275 for 20min was perfect. Just made about 150 cookies and my Persian father in law likes them.

[@hostesswiththemostess7082]

Saffron and raisins....my favorite additions to dessert....we love keshmeshshi

[@pennyleechapman9533]

Thank you for this video. I have been looking for an easy saffron cookie recipe.

[@אורדוידי-מ5ב]

I like your video

[@helenadink4373]

This video is quite calming I'm gonna try and make these as a suprise for my dad for when he gets home from work. Hes gonna be proud I'm making something to feed my persian side😅 Thanks for the great video!

[@CafeBagheri]

That is great! Please send me the pictures via my Instagram measenger. I will post them. @CafeBagheri ... Happy Persian New Year! Norooz Mobarak! 🌹🌹

[@shia7421]

Thank you for sharing. Mine turned out beautiful and delicious! Added ground pistachio on top.

[@polinasnostalgictreats]

This recipe was aweome - have had other methods but this is the proportion of ingredients that i like the best.

[@farzanahosaini7247]

Made like 3 dozen of these today and they came out phenomenal! Although I do suggest those who dont have a convection oven to set the temp to 325 at 13-15 min and just watch it.

[@aidaovasapyan9951]

This cookies one of my favorite thanks for sharing

[@pornchitachantarasakha34]

Thank you for sharing

[@mariannahoranska9962]

Great receipt... I will do it for sure...

[@tehran6987]

سپاسگزارم از شما 👌

[@rootedro]

Can you do rice flower to make it gluten free?

[@CafeBagheri]

I have never tried it; but why not? please do try this and let me know!

[@shia7421]

Thank you for sharing this recipe! I was wondering how long these cookies can be kept in an air tight container at room temperature? Thank you in advance.

[@CafeBagheri]

I have kept them for up to a couple of weeks!

[@shia7421]

@@CafeBagheri great, thank you for your reply!

[@davidm71]

How come persian bakery version is often times thinner and harder. Confectioner sugar I wonder.

[@CafeBagheri]

The softness/chewiness depends on several factors: Moisture, cooking time and temp, and also what kind of sugar you use (brown sugar makes a softer cookie!)

[@davidm71]

@@CafeBagheri Why would you want to use brown sugar? I would try confectioner sugar.

[@CafeBagheri]

@@davidm71 Using brown sugar will result in a denser, moister cookie. Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough.

[@p.b.2903]

👍

[@aryancyrus5640]

I don’t see the recipe

[@CafeBagheri]

@@aryancyrus5640 It's right here in a comment. scroll up.

[@zohranoori6833]

Hi my cookies came really flat

[@CafeBagheri]

Reduce the amount of liquid a bit and test again.

[@polinasnostalgictreats]

Butter makes it spread :)