⅛ teaspoon ground saffron dissolved in 1 tsp hot water (optional)
1 cup flour
¼ teaspoon salt
1 cup raisins
Instructions
Pre-heat the oven to 350 degrees.
Cream together butter and sugar for 2 minutes, until fluffy. Add eggs one at a time, beating well after each addition. Add the vanilla and saffron water; beat until incorporated. Slowly add the flour on low speed of the mixer. Mix until it forms a dough.
Fold in raisins.
Line a baking pan with parchment paper. Using a small cookie scoop, drop teaspoonful sized cookies onto cookie sheet, spacing them at least 2 inches apart.
Bake 15 minutes until golden around the edges. Cool for 4 minutes on baking sheet, then transfer to a wire rack to cool.
Store in an airtight container.
Recipe by Sweet Dash of Sass at https://sweetdashofsass.com/2013/12/persian-raisin-cookies-shirini-kishmishi/