Persian Saffron Raisin Cookies شیرینی کشمشی (Shirini Keshmeshi)
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- čas přidán 12. 09. 2024
- This video features steps to make the popular Persian Saffron Raisin Cookies. Iranians call it Shirini Keshmeshi شیرینی کشمشی and it's common during the Persian New Year holidays of Nowrooz. This is a light cookie with much less sugar than the average American style cookies such as chocolate chip or macadamia nut. It is loaded with lots of plump and chewy raisins and a signature saffron touch that gives it a delightful aroma and a fun color. Shirini Keshmeshi takes me back to my boyhood in Iran and the taste, aroma and color is 100% authentic! You will find the full recipe below in the first pinned comment.
Enjoy with your favorite hot beverage (tea or coffee) or a glass of cold milk!
Please send me pictures when you do make this cookie.
#CafeBagheri #RaisinCookies #PersianCookies #Saffron #IranianCookies #Shirini #ShiriniKeshmeshi #BakedGoods #Dessert #PersianFood #IranianFood #شیرینی_کشمشی #CafeBagheri
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NOTE: Recipe is placed as the first pinned comment below.
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.
Best recipe of these cookies! Thank you very much!
The best raisin cookie ever!
Are you sure 350F. My first batch was burned after 12 min. Could it be like 250F for 20 min?
@@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.
@@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.
Thank you for this video. I have been looking for an easy saffron cookie recipe.
Saffron and raisins....my favorite additions to dessert....we love keshmeshshi
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.
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!
That is great! Please send me the pictures via my Instagram measenger. I will post them. @CafeBagheri ... Happy Persian New Year! Norooz Mobarak! 🌹🌹
Thank you for sharing. Mine turned out beautiful and delicious! Added ground pistachio on top.
This recipe was aweome - have had other methods but this is the proportion of ingredients that i like the best.
I like your video
Great receipt... I will do it for sure...
This cookies one of my favorite thanks for sharing
Thank you for sharing
سپاسگزارم از شما 👌
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.
I have kept them for up to a couple of weeks!
@@CafeBagheri great, thank you for your reply!
Can you do rice flower to make it gluten free?
I have never tried it; but why not? please do try this and let me know!
👍
How come persian bakery version is often times thinner and harder. Confectioner sugar I wonder.
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!)
@@CafeBagheri Why would you want to use brown sugar? I would try confectioner sugar.
@@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.
I don’t see the recipe
@@aryancyrus5640 It's right here in a comment. scroll up.
Hi my cookies came really flat
Reduce the amount of liquid a bit and test again.
Butter makes it spread :)