persimmon cookies

Name: Persimmon Cookies
Prep time: 20 min
Cook time: 15 min
Cuisine: American
Ingredients: 1 1/2 cup(s) sugar; 1/2 cup(s) shortening; 1 cup(s) persimmon pulp; 1 - egg; 2 cup(s) flour; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) nutmeg; 1 cup(s) golden raisins; 1 cup(s) walnuts or pecans

16 Pinches

Marilyn Renfro Gore

Fred, TX

Updated on Oct 19, 2015

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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prep time 20 Min

cook time 15 Min

method Bake

yield

Ingredients

1 1/2 cups sugar
1/2 cup shortening
1 cup persimmon pulp
1 - egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup golden raisins
1 cup walnuts or pecans

How To Make persimmon cookies

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.

Step 2

In smaller bowl, sift flour, baking soda, salt, cinnamon and nutmeg. Add to shortening mixture and mix well. Stir in raisins and nuts.
Step 3

Drop by teaspoonfuls on cookie sheet and bake for 15 minutes or until done. Sprinkle with powdered sugar.
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