“This is a soft moist spicy cookie. The persimmon fruit lends its sweetness and color to this simple cookie. Any type if nuts may be used for this and you may prefer to leave out the raisins.” - by ANGELZ
Ingredients
Adjust Servings
Original recipe yields 3 dozen
Directions
- Peel and de-stem the persimmons and process them in a food processor or blender. You will want enough pulp to equal 1 cup. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the sugar and shortening. Beat in the egg and persimmon pulp. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition
Amount Per Serving (36 total)
- Calories
- 108 cal
- 5%
- Fat
- 5.2 g
- 8%
- Carbs
- 14.5 g
- 5%
Based on a 2,000 calorie diet
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Reviews (15)
Rate This Recipe
"Absolutely the best persimmon cookie I've ever had. Moist and delicious. I have two 5 year olds and a 6 year old who will usually eat only chocolate. However, I can't make enough of these at a time..." See more to keep up with them. They want them for breakfast even! Just great! Thanks!"
Sally Bernhardt
"This recipe has been in my family for over 70 years now. I love it and make it every year when the persimmons are ripe. We have our own tree just so I can make these cookie. I freeze in packets so I ..." See morecan have them all year long. Everyone I serve them to loves them. So glad someone else had the same recipe and was willing to share it with others."
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