Persian Raisin Cookies

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I love these melting-in-your-mouth cookies! For chewier cookies, refrigerate the dough beforehand and bake it for a shorter period. For crispier ones, bake the dough longer or refrigerate the baked cookies.they'll flatten out during baking so leave enough space between them.

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Steps

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Ccream butter and sugar with mixer on medium speed until fluffy , 1 to 2 minutes.

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Beat in eggs one at a time.

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Add vanilla , saffron and salt.

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Beat to blend.

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On low speed , beat in flour until moistened.

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Stir in raisins.

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Scoop dough by heaping teaspoonfuls.

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Roll 1 to 1-1 / 4-inch balls.

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Place balls 3 inches apart on baking sheet lined with parchment.

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Bake one batch at a time in centre of preheated 350f oven until browned at the edges and golden on top , 12 to 14 minutes.

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Ingredients

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unsalted butter, granulated sugar, all-purpose flour, eggs, vanilla extract, saffron, salt, sultanas