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Ingredients
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1 cup |
| eggs: 1 |
| vanilla extract: 1/2 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1/2 tsp |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| ground cloves: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| seedless raisins (packed): 1 cup |
| walnuts (chopped): 1 cup |
| salt: 1/4 tsp |
| persimmons (pureed): 1 cup |
Persimmon Cookies
Credit: AllRecipes
User rating:
"This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts."
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Prep Time
min -
Cook Time
min -
Servings
4 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the shortening and sugar. Add egg and vanilla; mix well.
- Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
- Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
- Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.