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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Christian Unity Church International
[email protected]Meh.
BALOYI MIXO
[email protected]Not bad!
Bheki Robbie Blose
[email protected]These cookies are amazing! The perfect combination of sweet and savory.
Tom Nd jerry
[email protected]I'm not sure what I did wrong, but my cookies turned out flat and hard. They didn't taste very good either.
Sarjit Kumar Mandal
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I think next time I'll use less sugar.
Ali Mian
[email protected]I love these cookies! They're so easy to make and they always turn out perfectly. I've made them several times now and they're always a hit with my family and friends.
Ratan Kumar
[email protected]These cookies are so delicious! I made them for a party and they were a huge hit. They're soft and chewy, with a perfect balance of sweetness and spice. I will definitely be making these again.