SHIRINI KESHMESHI Persian Raisin Cookies with Saffron Recipe from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make SHIRINI KESHMESHI a Persian Cookie with Raisins and Saffron.
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
SUBSCRIBE to my channel: Chef Victoria Love: @chefvictorialove
FACEBOOK: Chef Victoria Love: Facebook: Chef-Victoria-Love-111240634798128
INSTAGRAM: Chef Victoria Love: Instagram: chefvictorialove
Chef Victoria Love’s
SHIRINI KESHMESHI, PERSIAN RAISIN COOKIES
1 1/2 Cups Unsalted Butter (12 oz) soft
3/4 Cup Sugar
1 Cup Light Brown Sugar
6 Eggs, large
¼ teaspoon Saffron threads
½ teaspoon hot water
1 teaspoon Vanilla Extract
3 Cups All-Purpose Flour
¼ teaspoon Salt
2 Cups Raisins
1.In a small bowl with the back of a spoon crush saffron threads, pour in ½ teaspoon of hot water and let soak.
2. In the stand mixer with the paddle attachment, beat the butter, add the sugar and mix until light and fluffy, add the eggs one at a time, scrape down the sides of the bowl with a spatula, add vanilla and saffron.
2. In a small bowl stir together the flour and salt with a spoon, add the flour mixture to the butter mixture and mix until almost combined, add raisins.
3. Use a 1-tablespoon cookie scoop to drop the balls of dough about 2 inches apart on a parchment paper lined baking sheet.
Bake each batch of cookies for about 10-12 minutes at 325 degrees F, until the edges turn golden brown.
#ChefVictoriaLove
Please click like and subscribe to @Chef Victoria Love's YouTube Channel and have fun in the kitchen!
SUBSCRIBE to my channel: Chef Victoria Love: @chefvictorialove
FACEBOOK: Chef Victoria Love: Facebook: Chef-Victoria-Love-111240634798128
INSTAGRAM: Chef Victoria Love: Instagram: chefvictorialove
Chef Victoria Love’s
SHIRINI KESHMESHI, PERSIAN RAISIN COOKIES
1 1/2 Cups Unsalted Butter (12 oz) soft
3/4 Cup Sugar
1 Cup Light Brown Sugar
6 Eggs, large
¼ teaspoon Saffron threads
½ teaspoon hot water
1 teaspoon Vanilla Extract
3 Cups All-Purpose Flour
¼ teaspoon Salt
2 Cups Raisins
1.In a small bowl with the back of a spoon crush saffron threads, pour in ½ teaspoon of hot water and let soak.
2. In the stand mixer with the paddle attachment, beat the butter, add the sugar and mix until light and fluffy, add the eggs one at a time, scrape down the sides of the bowl with a spatula, add vanilla and saffron.
2. In a small bowl stir together the flour and salt with a spoon, add the flour mixture to the butter mixture and mix until almost combined, add raisins.
3. Use a 1-tablespoon cookie scoop to drop the balls of dough about 2 inches apart on a parchment paper lined baking sheet.
Bake each batch of cookies for about 10-12 minutes at 325 degrees F, until the edges turn golden brown.
#ChefVictoriaLove
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