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Persimmon Cookies III

Persimmon Cookies III

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MARY ANN PUTMAN

Great for Christmas Cookies! A spicy and moist cookie made from persimmon pulp. Raisins and nuts make them extra special.

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Original recipe yields 72 servings

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Nutrition

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  • Calories:
  • 42 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
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Reviews

MOODYDI
25
12/18/2004

These are wonderful cookies. I had lost my family recipe during a move and no one could tell this was not the genuine...I did have to watch the oven and bake a few minutes more...but that was probaly due to sea level....Try them you'll love them.

JOHNTHEBEAR
20
11/9/2003

An easy and very tasty soft cookie looking like an orangy hermit.

Emily Suzanne
14
12/18/2007

love these with pecans and cranberries!