Shirini Keshmeshi - Persian Raisin Cookies - Persian Cookies

INGREDIENTS:
150g Shortening or Butter
50g Canola Oil
300g Icing Sugar
2 large Eggs
1 teaspoon Vanila extract
140g Plain yogurt
400g Plain flour
150g Cooking Raisins
Note: Wash and soak the raisin in water for at least 20 minutes before mixing it with the butter mixture.
If you are using butter instead of shortening, use the butter at room temperature.