Persimmon Cookies III

Persimmon Cookies III

9 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
MARY ANN PUTMAN
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 6 dozen

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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 (9)

Rate This Recipe
MOODYDI
25

MOODYDI

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
19

JOHNTHEBEAR

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

Emily Suzanne
14

Emily Suzanne

love these with pecans and cranberries!

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Nutrition

Amount Per Serving (72 total)

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

Based on a 2,000 calorie diet

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Persimmon Cookies

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