Persimmon Cookies

Persimmon Cookies 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

Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 48

    YIELD : 4 to 5 dozen

  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Cream together the shortening and sugar. Add egg and vanilla; mix well.

  • Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.

  • Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.

  • Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Per Serving: 87 calories; protein 1.2g; carbohydrates 12.6g; fat 3.9g; cholesterol 3.9mg; sodium 44.5mg.