Persian Raisin Cookies
3
People talking
I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.They'll flatten out during baking so leave enough space between them.
- Ready In:
- 25mins
- Serves:
- Units:
3
People talking
ingredients
- 1 cup unsalted butter, at room temperature
- 1 1⁄2 cups granulated sugar
- 2 cups all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon saffron, crumbled
- 1⁄8 teaspoon salt
- 1 1⁄2 cups sultanas or 1 1/2 cups raisins
directions
- Ccream butter and sugar with mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time.
- Add vanilla, saffron and salt. Beat to blend. On low speed, beat in flour until moistened.
- Stir in raisins.
- Scoop dough by heaping teaspoonfuls.
- Roll 1 to 1-1/4-inch balls. Place balls 3 inches apart on baking sheet lined with parchment.
- Bake one batch at a time in centre of preheated 350F oven until browned at the edges and golden on top, 12 to 14 minutes.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@littlemafia
Contributor
@littlemafia
Contributor
"I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.They'll flatten out during baking so leave enough space between them."
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These cookies were really very nice. The saffron gave them an extra touch. I chilled the dough just because I had something else in the oven at the moment and the cookies had to wait. The result was a chewy, not overly sweet cookie which baked for 14 minutes. I got 44 cookies out of the dough but I might have made them a tad too large. <br/>I was really pleased to have tried this recipe and will certainly make again.<br/>Thanks for posting.Reply
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Really awesome..tastes just like the ones from the Iranian store..even better! Thanks!Reply
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YUM, YUM, YUM!!! Little, what a great treat these cookies are! They are definitely different from any cookie I have ever eaten before, but oh so good! :) Luved the addition of saffron to the dough, it made for a very unique taste. The raisins balanced that out nicely and added a lovely sweetness. I dont like my cookies too sweet, so I reduced the sugar down to 1/4 cup. I know that this way the recipe probably isnt as authentic anymore, but it was so yummy! :) Even though I made my cookie balls quite small I only got 28 cookies out of the recipe and those were gone faster than I could look. :) THANKS SO MUCH for sharing this winner with us! Made for Sweet Traditions Tag Game November 09.1Reply
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