Shirini Keshmeshi Rosewater Raisin Cookies

Delicately scented with rosewater and studded with sweet raisins, these traditional cookies from Chef Omid Roustaei are soft, tender, and wonderfully aromatic.

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
2 tablespoons rose water
¼ teaspoon fine sea salt
1 cup sugar
3 large eggs
1 cup raisins
2 cups all-purpose flour

Method:
1. Place an oven rack in the center of the oven, and preheat the oven to 375°. Line cookie sheets with parchment paper or baking mats.

2. In a large mixing bowl, using a rubber spatula, vigorously mix the softened butter, vanilla, rose water, salt, and sugar until smooth. Then using a whisk or electric hand mixer mix the eggs one at a time. Stir until the mixture is creamy. Stir in the raisins and fold in the flour using a rubber spatula until a thick batter forms.

3. Use a small ice cream scoop or tablespoon measure, pick up about 1 tablespoon of the batter at a time. Place about 6-8 scoops on the lined cookie sheets, leaving about 2-3 inches between each scoop. (Keep in mind that these cookies spread quite easily, so avoid the temptation to overcrowd them.)

4. Bake for 10-12 minutes or until the edges of the cookies are golden brown. Repeat until all the cookies are baked. Remove cookie sheets from the oven and place on cooling racks. When cool, transfer the raisin cookies to a serving platter. To store, place them in an airtight container and refrigerate until ready to serve.