Shirini Keshmeshi or Persian raisin cookies are traditional Iranian cookies made with ground raisins! These thin and perfectly crisp raisin cookies are one of our favorite sweet treats for Nowruz and other special occasions. It has a very simple recipe, and its baking time is 10 to 12 minutes. The good news is that you can adjust ingredients according to your taste.
About This Recipe Shirini Keshmeshi
Shirini Keshmesi is one of the most popular traditional Iranian sweets. It is soft and chewy inside with a perfectly crisp outer layer. You’ll be able to feel raisins at each bite. The basic ingredients of these cookies are butter, powdered sugar, flour, eggs, and raisins which can be found in every kitchen.
What You Will Need to Make Shirini Keshmeshi
- Flour: I recommend using unbleached, all-purpose flour to make these chewy chocolate chip cookies.
- Butter: I have used melted butter in this recipe. The melted butter gives a perfect chewy texture to the cookies.
- Salt: Add salt to balance the sweetness.
- Egg: Eggs add fat and structure to the baked goods and help them rise.
- Vanilla extract: Vanilla adds sweetness and flavor.
Instructions
- In a clean and big bowl pour powdered sugar and butter.
- Mix the butter and powdered sugar with a mixer for 6 to 8 minutes until the butter is completely light and fluffy.
- Then add two eggs to the dough in two steps and after adding each one, mix with a mixer for 1 minute.
- Then add vanilla powder and salt and mix.
- Sift the flour and add to the dough in three steps. After each step of adding flour, mix well with a spatula.
- Add raisins and mix well with a spatula.
- Then pour the dough into the piping bag. Cut the tip of the piping bag to a size of 0.3 to 0.5 inches.
- Preheat oven to 350°F (177°C). Line three large baking sheets with parchment paper. Pipe cookie dough onto lined baking sheets.
- The cookie dough will spread on the oven tray during baking, so be sure to space them 1.5 – 2 inches apart when piping.
- In order for the cookies to crack, you must sprinkle powdered sugar on the cookies in the last step before putting them in the oven.
- Bake for 10-12 minutes or until the edges are golden.
- Remove the tray from the oven and let the cookies cool.
- Serve Shirini Keshmeshi with Persian black chai.
Pro Tips to Make Shirini Keshmeshi Recipe
- The dough of these cookies is firm, so you do not need to worry if you follow all the steps carefully.
- In order for the cookies to crack, you must sprinkle powdered sugar on the cookies in the last step before putting them in the oven.
- Eggs and butter in this recipe must have reached room temperature.
- The mixing time of powdered sugar and softened butter is very important. This takes about 6 to 8 minutes for the butter to become completely light in color and fluffy.
- To soften the raisins, you can soak them in cold water for 5 minutes, but this is not necessary and does not cause a problem. I do not usually soak raisins.
- The dough of these cookies should not be stirred too much, when the ingredients are mixed, leave the mixer aside and work with a spatula.
- The cookie dough will spread on the oven tray during baking, so be sure to space them 1.5 inches apart when piping.
Did you like the Shirini Keshmeshi recipe? Try my cake yazdi recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 150 grams butter at room temperature
- 250 grams powdered sugar
- 1/2 teaspoon vanilla powder
- 2 eggs at room temperature
- 290 grams of flour
- 1 cup raisins
- 1/4 teaspoon salt
Instructions
Step 1
In a clean and big bowl pour powdered sugar and butter.
Step 2
Mix the butter and powdered sugar with a mixer for 6 to 8 minutes until the butter is completely light and fluffy.
Step 3
Then add two eggs to the dough in two steps and after adding each one, mix with a mixer for 1 minute.
Step 4
Then add vanilla powder and salt and mix.
Step 3
Sift the flour and add to the dough in three steps. After each step of adding flour, mix well with a spatula.
Step 4
Add raisins and mix well with a spatula.
Step 5
Then pour the dough into the piping bag. Cut the tip of the piping bag to a size of 0.3 to 0.5 inches.
Step 6
Preheat oven to 350°F (177°C). Line three large baking sheets with parchment paper. Pipe cookie dough onto lined baking sheets.
Step 7
The cookie dough will spread on the oven tray during baking, so be sure to space them 1.5 - 2 inches apart when piping.
Step 8
In order for the cookies to crack, you must sprinkle powdered sugar on the cookies in the last step before putting them in the oven.
Step 9
Bake for 10-12 minutes or until the edges are golden.
Step 10
Remove the tray from the oven and let the cookies cool.
Step 11
Serve shirini keshmeshi with Persian black chai.
