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+ servings

Naan-e Keshmeshi

Omid Roustaei, The Caspian Chef
Rosewater and raisin cookies
4.89 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine Persian
Servings 35 cookies


  • 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


  • 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.
Keyword Cookies, raisin, Rose water
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