Persimmon Raisin Cookies

Persimmon Raisin Cookies

15
Lisa 1

"This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and over 170 years old. These cookies also freeze well. Have fun!"

Ingredients

32 m {{adjustedServings}} servings 148 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
  2. Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
  3. Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Reviews

15
  1. 15 Ratings

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The cookies were great! My husband totally ate three before they cooled off. I changed the recipe just a little by putting 3 cups of flour instead of 4 cups and used raisins instead of the past...

Great cookie for adults and children

WHOA! Making my own raisin paste in the blender was totally worth it! These things are the bomb--their consistency reminds me of my recipe for pumpkin cookies, but the flavor is totally differen...