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Ingredients
| persimmons: 2 |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| walnuts (chopped): 1 cup |
| seedless raisins (packed): 1 cup |
Moist Persimmon Cookie
Credit: AllRecipes
User rating:
"This is a soft moist spicy cookie. The persimmon fruit lends its sweetness and color to this simple cookie. Any type if nuts may be used for this and you may prefer to leave out the raisins."
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Prep Time
10 min -
Cook Time
12 min -
Servings
36 serving(s)
Tags
Directions
- Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.