“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!” - by Lisa
Ingredients
Adjust Servings
Original recipe yields 60 cookies
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- 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.
- 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.
Nutrition
Amount Per Serving (60 total)
- Calories
- 148 cal
- 7%
- Fat
- 5.9 g
- 9%
- Carbs
- 23.3 g
- 8%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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 paste. Th..." See moreey are a keeper and will make them again ."
jcab09
"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 different--swe..." See moreet, fruity and I love it! I substituted the shortening w/ 1/2 coconut oil half vegan butter and it worked out fine. Great way to use my persimmons that were getting old :) thx!"
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