Persimmon Cookies So Tasty

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Persimmon Cookies

"This is an vintage family recipe. We use the Hachiya form of persimmons. This is a very highly spiced, very elegant excursion cookie. Pecans may be substituted for walnuts."

Ingredients :

  • half of cup shortening
  • 1 cup white sugar
  • 1 egg
  • half of teaspoon vanilla extract
  • 2 cups all-motive flour
  • 1/2 teaspoon baking soda
  • half of teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • half teaspoon ground nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 1/4 teaspoon salt
  • 1 cup persimmon pulp

Instructions :

Prep : Cook : 48M Ready in :
  • Preheat oven to 350 levels F (175 ranges C).
  • Cream together the shortening and sugar. Add egg and vanilla; blend well.
  • Sift together the flour, baking soda, baking powder, 1/four teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour combination into creamed sugar mixture.
  • Stir in the raisins, chopped nuts, 1/four teaspoon salt and persimmon pulp; blend properly.
  • Drop with the aid of the teaspoonful on greased or parchment covered cookie sheet. Bake for 12 to 15 minutes. Transfer to cord racks to chill.

Notes :

  • Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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