Shirini Keshmeshi: Persian soft-centered raisin cookies

Ingredients and method

Ingredients

• About 190 grams softened unsalted butter (approximately 1 2/3 US sticks; 6 2/3 ounces), not melted
• 1 US cup granulated white sugar
• 3 large refrigerated eggs, brought out only shortly before mixing
• 1/2 teaspoon pure vanilla extract
• 1 2/3 US cups all-purpose wheat flour, spooned and leveled (not self-rising flour)
• 1 1/2 US cups plain dark Thompson raisins, separated and picked over for stems

Method

1. Set a rack near the oven center and preheat to 375°F (190°C). Line two sturdy baking sheets with parchment or silicone liners rated for at least 375°F; keep liners away from exposed heating elements.
2. Beat the softened, not melted, unsalted butter with the granulated sugar until visibly lighter and creamy, stopping to scrape the bottom and sides of the bowl. Room-temperature butter is soft to press, not liquid.
3. Crack in one egg at a time, mixing after each just until incorporated. Stir in the vanilla. Use clean utensils; do not taste this uncooked batter because it contains raw eggs and flour.
4. Add the all-purpose flour to the bowl and mix only until no dry patches remain. Fold through all the raisins with a flexible spatula, scraping the bottom so fruit is distributed, but avoid continued high-speed beating after the flour is in.
5. Scoop rounded small tablespoons of dough onto the sheets, leaving at least two inches between mounds. Bake one sheet at a time if the oven does not provide even top and bottom heat. Begin inspecting around 10–12 minutes: the rims should become lightly golden while the centers remain paler and set rather than wet. The surface need not become brown.
6. Let the cookies firm up on the hot baking sheet for about five minutes before moving them carefully to a wire rack. Cool fully. Check the next tray's progress by appearance rather than assuming the same minute count.
7. Serve the fully baked cookies once cooled. Keep them covered after cooling; do not taste uncooked batter.