Iranian Raisin Cookies شیرینی کشمشی

These beautiful classic Persian cookies (shirni keshmeshiشیرینی کشمشی ) are soft, thin, crunchy, yet pillowy and filled with raisins. Shirni شیرینی means sweet and keshmesh کشمش means raisin in Farsi language.

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In all bakeries in Tehran, they would sell and have shirni keshmeshi. They are super easy and simple to make plus delicious. Raisin cookies served with a cupa tea.

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Persian raisin cookies


Ingredients
175 g unsalted butter
1 1/2 cups= 245g of all-purpose flour
1 cup=200g of sugar
1 cup= 143g raisins
2 eggs
1 tbsp vanilla extract

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Preparation
Preheat the oven to 200 C. Line baking tray with parchment paper and set aside.
Mix butter and sugar for 3 minutes. Add the eggs one at a time and mix until smooth. Add vanilla. Then mix in the raisins, make sure it’s incorporated and at the end, add in the flour bit at a time and stir using a wooden spoon until it is all incorporated.

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Scoop out the dough as size as a walnut and place on prepared baking tray with space between each dough from other one because cookies spread out.
Bake for 10-12 minutes, until the edges of the cookies are golden brown.

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شیرینی کشمشی

شیرینی کشمشی از شیرینی های سنتی – مقوی و خوشمزه ی ایرانی هست که خیلی سریع و فوری و با مواد ارزان قیمتی میشه تهیه کرد. این شیرینی های نرمنازک و در عین حال بالشتکی که با کشمش پر شدن رو میتونید در فریزر برای یکماه هم نکه داری کنید.

مواد لازم

صدوهفتادو پنج گرم کره بدون نمک که به دمای محیط رسیده

یک پیمانه و نیم و یا دویست و چهل و پنج گرم آرد سفید

یک پیمانه یا دویست گرم شکر

یک پیمانه یا صدوچهل و سه گرم کشمش

دو عدد تخم مرغ

یک ق غ عصاره وانیل

طرز تهیه

اجاق را با حرارت 200درجه ی سانتیگراد گرم کنید.

کره را با شکر برای 3 دقیقه هم می زنیم ( با همزن برقی). تخم مرغ ها رو دانه دانه به مخلوط شکر و کره اضافه می کنیم و همچنان هم می زنیم. سپس وانیل و بعد کشمش و در آخر آرد رو کم کم اضافه می کنیم. 3-2 دقیقه ی دیگه با همزن مواد رو مخلوط می کنیم.

روی سینی فر رو با کاغذ آشپزی می پوشانیم و از خمیر آماده شده به اندازه ی گردو روی سینی پخت می چینیم. فاصله ی بین خمیرها باید از هم کمی زیاد باشه چون در حین پخت خمیر ها منبسط شده و بزرگتر میشن.

سینی رو داخل فر قرار داده و بگذارید به مدت 12-10 دقیقه یا زمانی که دور شیرینی ها طلایی رنگ بشه بپزند.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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