Preheat oven to 400º F (200º C),
Combine powdered sugar, butter, vegetable oil in a large bowl and whisk for 5 min. making a smooth soft paste.
Add an egg, vanilla extract and whisk until well combined.
Stir in flour and whisk until well mixed.
Before adding the raisins to the dough mix them with 1 teaspoon flour.
Mix in the flour covered raisins to the batter.
Cover your baking tray with parchment paper. Place dough balls with a spoon on your baking tray leaving a 2 cm gap between your balls to allow for expansion.
Bake the cookies for 10 - 12 minutes or until it desired color is reached.
Let the Shrini Keshmeshi cool on a wire rack.
To keep their texture store them in an airtight container at room temperature and you can enjoy them up to 1 week. Seriously these tasty shirini doesn't even last 2 days at our home, as we really love them.
Grab some raisin cookies, a cup of hot persian chai (tea) and enjoy.