Sometimes simplicity is the best approach, and these rosewater and raisin cookies are just that: simple. Cream the butter, add eggs and then the rest, and you’ll have these lightly rose-flavored buttery raisin cookies.
These raisin cookies are very common in Iran, much like chocolate chip cookies in the United States. Though I don’t think you will find Iranians fussing over finding the greatest raisin cookie recipes and there are no references to chunky, crispy, soft, flat, raised, etc.
A word on texture. Though I do call these treats “cookies”, the texture is quite soft, buttery and sponge-like.
- 1 1/3 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons rose water
- 1/4 teaspoon salt
- 1 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups raisins
- 2 cups whole wheat pastry flour
- Place an oven rack in the center of the oven, and preheat the oven to 350°F.
- Line several cookie sheets with parchment paper or baking mats.
- In a large mixing bowl, vigorously whisk together the butter, vanilla, rose water, salt, and sugar until smooth.
- Then whisk in 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.
- Use a small ice cream scoop, spoon, or measure to pick up about 1 tablespoon of the batter at a time. Place the scoops on the lined cookie sheets, leaving about 2 inches between each scoop.
- Bake for 15 minutes or until the edges of the cookies are golden brown.
- Remove cookie sheets from the oven and place on cooling racks. When cool, loosen and remove the cookies from the parchment paper with a spatula.
- Transfer the raisin cookies to a serving platter. To store, place them in an airtight container and refrigerate until ready to serve.