These Persian Raisin Cookies officially settle one of the biggest cookie debates of all time: whether raisins in cookies is a good idea or a bad idea. The ruling? It’s a great idea! Shirini Keshmeshi are typically eaten during Persian New Year and are soft in the center, crispy along the edges, and delicious everywhere.
This recipe uses brewed tea to imbue a ton of rich earthy flavor. Be sure to compost your tea leaves after so they don’t end up breaking down in the landfill.
Makes about 48 small cookies
- 1 cup Imperfect Foods Everyday Raisins
- ½ cup brewed black tea
- 1 ½ cups flour
- 1/2 tsp kosher salt
- 1 ½ sticks (6 ounces) unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla
- 3 large eggs, at room temperature
- Mix raisins and tea in a small bowl and cover with a tea towel. Set aside. This is to make the raisins nice and plump.
- Preheat oven to 350℉. Line three baking sheets with parchment paper.
- Whisk together flour and salt in a medium bowl and set aside.
- Cream together butter and sugar in a medium bowl and beat on medium speed until light and fluffy.
- Add eggs, one at a time, beating after each addition. Beat in vanilla.
- Gradually add in flour mixture to the butter mixer and beat until well combined. Dough will be sticky.
- Drain liquid from raisins and fold in raisins to the dough.
- Scoop dough by the tablespoonful onto baking sheets, spacing cookies about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown.
- Cool on pan completely and serve.
Recipe Notes and Variations
- If you loved these Shirini Keshmeshi, be sure to check out the rest of the sweet treats in our Cookies From Around the World series like our Nankhatai Cookies (Indian Shortbread Cookies).