Persian Raisin Cookies
Hello and welcome to March’s Group A SRC reveal! I was soooo excited to see that this month I was partnered up with a “new to me” blog: Della Cocina Provera which is run by the awesome Francesca a DC ex-pat living in Amsterdam. Her “poor kitchen” is stuffed with delicious Italian and Iranian meals reflecting her background. I knew from the start I wanted to go for a Perisan dish, growing up in an Italian family I knew most of those recipes and part of the fun with SRC is branching out and trying new things – so Persian it was! Eventually I was able to narrow it down to 5 options, including a yogurt dip, an eggplant stew, some raisin cookies, and two not so Persian dishes that just sounded fantastic: Blue Cheese Pasta and Cauliflower cous-cous. In the end my need for sweets won out and I went out to get some raisins for some delicious cookies. I was a bit nervous with these cookies as they are missing some of the more traditional ingredients (salt, baking soda, etc) but that’s part of the reason why these cookies are that easy!
1 cup butter, melted
1 cup vegetable oil
1 tsp vanilla extract
1 3/4 cups white sugar
4 eggs, lightly beaten
2 cups raisins
2 1/3 cups flour
- Preheat oven to 350F and line a baking sheet with parchment paper or a baking sheet.
- Add the melted butter, oil, and sugar to a mixing bowl and cream, then add in the eggs ones at time.
- Stir in the raisins and then fold in the flour.
- Drop a tsp of batter on to the sheets being sure to leave at least 2 inches between cookies.
- Place the baking sheet in the oven and bake 10 to 15 minutes, or until slightly golden.
- Allow the to sit on the sheet for 2 minutes, then remove to a cooling rack. Allow to finish cooling then serve and Enjoy!
I hope to make these cookies again when my oven is cooperating as I had a bit of trouble getting these to cook properly. Regardless of if they bake “correctly” they were fantastic, and went perfectly with iced coffee.