Sometimes the simplest recipes are the most rewarding, and these rosewater and raisin cookies are just that. Cream the butter, mix in the eggs and remaining ingredients, and soon you’ll have buttery raisin cookies with a delicate hint of rose, known as Naan-e Keshmeshi.
In Iran, these raisin cookies are everywhere, much like chocolate chip cookies in the United States. But unlike the endless debates over chunky, chewy, or crispy, Iranians enjoy them just as they are, without fuss.
And while I call them ‘cookies,’ their texture is unique. Soft, buttery, and almost sponge-like, they are as comforting as they are delicious.
Contentment!
Naan-e Keshmeshi
Rosewater and raisin cookies
Ingredients
- 2 sticks unsalted butter, softened at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons rose water
- 1/4 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup raisins
- 2 cups whole wheat pastry flour, or all purpose
Instructions
- Place an oven rack in the center of the oven, and preheat the oven to 375°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 2-3 inches between each scoop.
- Bake for 10-12 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.
Tried this recipe?Let us know how it was!
I’m gonna make them tomorrow. But I tried another recipe and the texture was like cake and not a bit crunchy like my mom used to get us in Iran 40 years ago. Any inputs?
I do appreciate all your recipes. Thank you.
Hi Naz, this cookie has a high fat to flour ratio, and can get a bit finicky. Measure the flour carefully. Not having enough flour will make it very thin and runny and potentially making them spread into one another, and too much flour makes it cakey. Hope you enjoy them!