Persimmon Cookies recipe

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Ingredients

½ cup shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
¼ teaspoon salt
1 cup persimmon pulp

Nutrition Info

87.1 calories
carbohydrate: 12.6 g
cholesterol: 3.9 mg
fat: 3.9 g
fiber: 0.5 g
protein: 1.2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 44.5 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cream together the shortening and sugar. Add egg and vanilla, mix well.

  3. Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.

  4. Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp, mix well.

  5. Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Recipe Yield

4 to 5 dozen

Recipe Note

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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