International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Potatoes in a Spicy Sauce with Cheese






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > cookies > persian raisin cookies
from Tipperary, Ireland Yields 5 dozen 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 raisins Cream 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 center of preheated 350F oven until browned at the edges and golden on top, 12 to 14 minutes.

Persian Raisin Cookies


SUBMITTED BY
list all recipes for COOKIES (117)
list all Middle Eastern recipes (127)
list all recipes by RCOEN (260)


conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: persian
keyword: raisin
keyword: cookies
ethnicity: middle eastern
recipes for cookies
recipes by rcoen
Email Address:
(posted April 15, 2010)

from Tipperary, Ireland

Yields 5 dozen 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 raisins

Cream 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 center of preheated 350F oven until browned at the edges and golden on top, 12 to 14 minutes.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.