Persimmon Cookies
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Description
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.
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
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.
Nutrition Facts
serving: 4 to 5 dozen
calories: 87.1 kcal
carbohydrates: 12.6 g
protein: 1.2 g
saturated fat: 0.7 g
cholesterol: 3.9 mg
sodium: 44.5 mg
fiber: 0.5 g
sugar: 6.1 g
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