Quick answer
Shirini Keshmeshi are thin Persian raisin cookies with crisp edges and tender centers. Cream butter and powdered sugar well, add eggs gradually, fold in flour-coated raisins, and leave generous space between portions. Bake at 325°F (165°C) for 12 to 15 minutes. Including cooling, the batch takes about 55 minutes.
This Shirini Keshmeshi recipe uses both US and metric measurements and keeps the batter soft enough to spread into the familiar delicate cookies.
Shirini Keshmeshi ingredients
Bring the butter and eggs to room temperature before mixing so the batter stays smooth.
- 2 1/3 cups (290 g) all-purpose flour, divided
- 2 cups (250 g) powdered sugar
- 10 1/2 tbsp (150 g) unsalted butter, softened
- 2 large eggs, at room temperature
- 3/4 cup (120 g) small seedless raisins
- 1/2 tsp vanilla extract
- 1/4 tsp fine salt
How to make Persian raisin cookies
Bake a small test cookie first if your batter or oven runs warm, because spread and browning happen quickly.
- Heat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Beat the softened butter and powdered sugar for 4 to 5 minutes until pale and creamy.
- Beat in the eggs one at a time, then add vanilla. Scrape the bowl between additions.
- Reserve 1 tablespoon flour. Sift the remaining flour and salt over the mixture and fold just until no dry streaks remain.
- Toss the raisins with the reserved flour, then fold them evenly into the soft batter.
- Pipe or spoon small rounds 2 inches apart; they spread. Bake one tray at a time for 12 to 15 minutes, until the edges are golden but the centers remain pale.
- Cool on the tray for 5 minutes, then transfer to a rack and cool completely before storing.
How to control spreading
Warm butter, insufficient flour, or a hot baking sheet can make the cookies run together. Use room-temperature—not melted—butter, weigh the flour when possible, and cool the tray between batches.
Where these cookies fit among Persian sweets
Raisin cookies are an everyday tea sweet and also appear on holiday trays. Explore the broader Persian sweets guide for distinct cookies, pastries and frozen desserts.
Frequently asked questions
Which raisins work best?
Small seedless raisins distribute most evenly. Pat them dry if they feel moist.
Why are the centers pale?
That is normal for this thin cookie; remove the tray when the edges are golden so the centers stay tender.
How should I store them?
Cool completely, then keep in an airtight container at room temperature for several days.
Shirini Keshmeshi recipe card
Shirini Keshmeshi Recipe (Persian Raisin Cookies)
Course: DessertCuisine: PersianDifficulty: Easy5
servings20
minutes15
minutes20
minutes55
minutesThin Persian raisin cookies with crisp golden edges and soft centers, made from butter, powdered sugar, eggs and flour.
Ingredients
2 1/3 cups (290 g) all-purpose flour, divided
2 cups (250 g) powdered sugar
10 1/2 tbsp (150 g) unsalted butter, softened
2 large eggs, at room temperature
3/4 cup (120 g) small seedless raisins
1/2 tsp vanilla extract
1/4 tsp fine salt
Directions
- Heat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Beat the softened butter and powdered sugar for 4 to 5 minutes until pale and creamy.
- Beat in the eggs one at a time, then add vanilla. Scrape the bowl between additions.
- Reserve 1 tablespoon flour. Sift the remaining flour and salt over the mixture and fold just until no dry streaks remain.
- Toss the raisins with the reserved flour, then fold them evenly into the soft batter.
- Pipe or spoon small rounds 2 inches apart; they spread. Bake one tray at a time for 12 to 15 minutes, until the edges are golden but the centers remain pale.
- Cool on the tray for 5 minutes, then transfer to a rack and cool completely before storing.
Recipe Video
Sources
The cookie identity and common structure were cross-checked with Cooking With Samira’s Shirini Keshmeshi.