Moist Persimmon Cookie
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Shortening1 cup
White Sugar1
Egg2 cups
All-Purpose Flour1 tsp
Salt1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Cloves1 tsp
Ground Nutmeg1 cup
Walnut (chopped)1 cup
RaisinDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease cookie sheets
3
You will want enough pulp to equal 1 cup
4
Peel and de-stem the persimmons and process them in a food processor or blender
5
In a medium bowl, cream together the sugar and shortening
6
Beat in the egg and persimmon pulp
7
Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg, stir into the persimmon mixture
8
Finally, stir in the chopped nuts and raisins
9
Drop by rounded spoonfuls onto the prepared cookie sheet
10
Bake for 8 to 10 minutes in the preheated oven
11
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely