Persian Saffron Raisin Cookies (Shirini Kishmishi)
These Persian Saffron Cookies with Raisins (Shirini Kishmishi) are soft, golden, and delicately fragrant with saffron. An easy traditional cookie recipe perfect for tea time or festive gatherings.
Servings 36 cookies
Calories 73kcal
Ingredients
- ¼ teaspoon ground saffron
- 2 teaspoon hot water
- ½ cup unsalted butter melted
- ½ teaspoon vanilla extract
- ¾ cup plus 2 TBS granulated sugar
- 2 large eggs
- 1 cup raisins
- 1 ⅓ cup all-purpose flour
Instructions
- Preheat oven to 350ºF.
- In a small bowl combine saffron and hot water. Let saffron steep in hot water and reserve.
- In a large bowl whisk together butter, vanilla and sugar until combined.
- Whisk in eggs until just combined.
- Mix in reserved saffron mixture and raisins.
- Stir flour into the batter until a soft dough forms.
- Drop 1-2 teaspoonfuls of batter onto a baking sheet lined with parchment paper or silicone baking mat. The batter will spread so be sure to space each cookie 2 inches apart.
- Bake until edges are lightly golden, 12-15 minutes.
- Allow cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
Video
Notes
About saffron: When using saffron, choose long strands that are crimson in color for best quality. Powdered saffron can have food coloring or turmeric mixed in and is not as fragrant as real saffron.
TO STORE: Store any leftover cookies in an airtight container on the counter for up to one week. Or you can keep them in the refrigerate for up to 2 weeks.
TO FREEZE: You can also freeze the baked cookies. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
Nutrition
Serving: 1cookie | Calories: 73kcal | Carbohydrates: 11.4g | Protein: 1g | Fat: 2.9g | Saturated Fat: 1.7g | Cholesterol: 17mg | Sodium: 23mg | Fiber: 0.3g | Sugar: 7.1g
