Persian Raisin Cookies Recipes
PERSIAN RAISIN COOKIES
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.
Provided by littlemafia
Categories Drop Cookies
Time 25m
Yield 60 serving(s)
Number Of Ingredients 8
Steps:
- 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.
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- Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment., Mix the raisins and rum (or tea) together in a medium bowl and cover tightly with plastic wrap., Microwave on high for 1 minute and then set aside to cool.
- Alternatively, heat the rum (or tea) in a medium saucepan over medium-low heat until it just begins to boil, about 1 minute, and then add the raisins, mix well, and remove from the heat.
- Set aside to cool., Combine the butter and sugar in the bowl of a stand mixer and mix on medium-high until fluffy, about 3 to 4 minutes., Add the eggs one at a time, beating well after each addition.
- Scrape the bowl, then add the vanilla and mix well., Whisk together the flour, salt, and baking soda and add to the mixture in two stages, mixing well after each addition., Drain any excess liquid from the raisins.
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