persimmon cookies
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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
Ingredients For persimmon cookies
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1 1/2 csugar
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1/2 cshortening
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1 cpersimmon pulp
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1egg
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2 cflour
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1 tspbaking soda
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1/2 tspsalt
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1/2 tspcinnamon
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1/2 tspnutmeg
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1 cgolden raisins
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1 cwalnuts or pecans
How To Make persimmon cookies
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1Preheat 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.
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2In smaller bowl, sift flour, baking soda, salt, cinnamon and nutmeg. Add to shortening mixture and mix well. Stir in raisins and nuts.
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3Drop by teaspoonfuls on cookie sheet and bake for 15 minutes or until done. Sprinkle with powdered sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Persimmon Cookies:
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