Persimmon Cookies Recipe

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Persimmon Cookies

Marilyn Renfro Gore

By
@Margo46

It is about persimmon season in Texas and elsewhere and I thought it might be a great time to share some of the delicious recipes we have used over the years. It is good to remember that some persimmons are sweeter than others. Some have a lot of "pucker" power. You can adjust sugar to the sweet or tartness of the persimmons you are using. Also, you can leave out the raisins and/or nuts to your personal taste. Either type of raisins can be used, we just prefer the golden raisins. I hope you enjoy this recipe and would like to hear any comments you may have.


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Rating:

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 1/2 c
sugar
1/2 c
shortening
1 c
persimmon pulp
1
egg
2 c
flour
1 tsp
baking soda
1/2 tsp
salt
1/2 tsp
cinnamon
1/2 tsp
nutmeg
1 c
golden raisins
1 c
walnuts or pecans

Directions Step-By-Step

1
Preheat oven to 375; line cookie sheet with parchment paper if you like. Cream shortening and sugar in large bowl until sugar is dissolved. Add persimmon pulp and egg; beat well.
2
In smaller bowl, sift flour, baking soda, salt, cinnamon and nutmeg. Add to shortening mixture and mix well. Stir in raisins and nuts.
3
Drop by teaspoonfuls on cookie sheet and bake for 15 minutes or until done. Sprinkle with powdered sugar.

About this Recipe