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Persian Raisin Cookies


1 cup unsalted butter, at room temperature 

1 1/2 cups granulated sugar 

2 cups all-purpose flour 

2 large eggs 

1 teaspoon vanilla extract 

1/2 teaspoon saffron, crumbled 

1/8 teaspoon salt 

1 1/2 cups sultanas or 1 1/2 cups raisins 


1. Cream butter and sugar with mixer on medium speed until fluffy, 1 to 2 minutes. Beat in eggs one at a time. 

2. Add vanilla, saffron and salt. Beat to blend. On low speed, beat in flour until moistened. 

3. Stir in raisins. 

4. Scoop dough by heaping teaspoonfuls. 

5. Roll 1 to 1-1/4-inch balls. Place balls 3 inches apart on baking sheet lined with parchment. 

6. 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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