Persian Raisin Cookies Recipes

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.

Steps:

• Cream wet ingredients. Mix dry ingredients then combine with wet ingredients.
• I like to use 1/2 butter and 1/2 shortening or 1/2 butter and 1/2 coconut oil. Bake at 350 for 10-12 minutes.

Steps:

• Mix together the canola oil and white sugar.
• Beat eggs and add along with the rose water to the sugar mixture.
• Add the white rice flour, baking powder and cardamom and blend into a thick dough.
• Refrigerate for at least 20 minutes.
• Preheat the oven to 350F/180°C Line a cookie sheet with baking paper or oil lightly.
• Take a spoonful of dough the size of a walnut, roll into a ball between your palms, flatten slightly, and place on the cookie sheet. Repeat, leaving about an inch between cookies.
• Sprinkle the ground pistachios on top or poppy seeds if using.
• Place cookie sheet in the preheated oven and bake for about 15-22 minutes, or until firm and cracked on top. They should still be quite white but have a slight golden bottom.
• Remove from the oven and allow to cool before removing from the paper, and be careful these cookies crumble very easily.
• Store in an airtight container until serving.

Steps:

• Preheat oven to 235.
• In a large bowl, sift or mix with a fork, 2 cups of flour and 1 teaspoon of baking powder.
• In a separate bowl, cream thoroughly 1 cup of shortening and 1 cup of granulated sugar.
• Blend in 2 egg yolks, vanilla extract, almond extract, and lemon extract. Mix well.
• Gradually add the dry ingredients and mix until dough is well blended.
• Roll dough into round balls with hands, using about 1 level teaspoon of dough for each ball.
• Place on an ungreased baking sheet and flatten slightly with a spoon.
• Bake for 20 minutes.

Steps:

• Roughly chop the almonds. Set aside.
• Cream butter, sugar and egg until frothy.
• In a second bowl mix flour, baking soda, spices and salt. Add this to the butter mixture gradually.
• Fold in almonds, raisins, cranberries and mix with a spoon.
• Using your hands form dough balls the size of a walnut.
• Place on a paper-lined baking tray and flatten slightly.
• Bake in the preheated oven at 170°C/350°F for 15-20 minutes.