Nan e Keshmeshi, Persian Raisin Cookies شیرینی کشمشی
8 Tsp Unsalted Butter, softened
1 C Veg. Oil (Canola oil)
4 eggs
1 & 1/3 C Granulated Sugar
2 & 1/3 C All-Purpose Flour
Pinch of salt
2 C Raisins
1 & 1/2 tsp Pure Vanilla powder, or 1 tsp Vanilla Extract
Zest an Orange
3 Tsp more Veg. Oil
Line baking sheet with parchment.
Scoop the dough by the tablespoon onto the prepared baking sheets, spacing the cookies about 2" apart.
Preheat the oven to 350°F.
Bake for 10 to 15 minutes, or until light golden brown around the edges.
Att.
With Pure Vanilla powder, it gives you lighter cookies and Vanilla Extract (dark brown liquid) gives you darker cookies.
ATT: Tsp is Tablespoon
tsp is Teaspoon
C for Cup
1 C Veg. Oil (Canola oil)
4 eggs
1 & 1/3 C Granulated Sugar
2 & 1/3 C All-Purpose Flour
Pinch of salt
2 C Raisins
1 & 1/2 tsp Pure Vanilla powder, or 1 tsp Vanilla Extract
Zest an Orange
3 Tsp more Veg. Oil
Line baking sheet with parchment.
Scoop the dough by the tablespoon onto the prepared baking sheets, spacing the cookies about 2" apart.
Preheat the oven to 350°F.
Bake for 10 to 15 minutes, or until light golden brown around the edges.
Att.
With Pure Vanilla powder, it gives you lighter cookies and Vanilla Extract (dark brown liquid) gives you darker cookies.
ATT: Tsp is Tablespoon
tsp is Teaspoon
C for Cup
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