Grammy Sharons Persimmon Cookies Recipes

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GRAMMY SHARON'S PERSIMMON COOKIES



Grammy Sharon's Persimmon Cookies image

This recipe is one of our family's holiday favorites! I was introduced to persimmons by my Mother-In-Law during my engagement to her son in 1973. This recipe is different from the one she made since her son (my husband since 1974) and our subsequent 2 daughters, preferred an increase in the spices, raisins, and sometimes...

Provided by Sharon Williams

Categories     Cookies

Time 25m

Number Of Ingredients 12

4 c hachiya persimmon pulp, pureed
1 c butter, softened
2 c white sugar
2 large eggs
4 c flour, all purpose
2 tsp baking soda
1 tsp cinnamon, ground
1 tsp cloves, ground
1 tsp nutmeg, ground
1 tsp salt, iodized
3 c raisins (optional)
3 c walnuts, broken (optional)

Steps:

  • 1. Wash persimmons. Remove stems. Scoop pulp into a small bowl. Discard peels. Puree pulp and set aside.
  • 2. In a medium bowl cream the butter and sugar until fluffy. Beat in eggs. Add persimmon pulp and mix well.
  • 3. In a large bowl combine the flour, soda, spices, and salt. Add the wet ingredients into the dry. Mix thoroughly.
  • 4. Add raisins and walnuts. Mix well.
  • 5. Line a cookie sheet with parchment paper which eliminates the need to grease. It is not necessary to reline for each dozen. The one sheet is all that is needed for the entire batch.
  • 6. Drop heaping teaspoons of dough for each cookie, flattening them with the back of the spoon.
  • 7. Bake 10 - 15 minutes until tops and bottoms of cookies are a golden brown.
  • 8. Thoroughly cool on cookie racks before storing in sealed containers or baggies. This will eliminate condensation from forming and making cookies soggy.

GRAMMY SHARON'S CHOCOLATE NO-BAKE COOKIES



Grammy Sharon's Chocolate No-Bake Cookies image

Yummy, yummy, yummy with minimal prep time and no baking!

Provided by TeaPotsOn

Categories     No-Bake Cookies

Time 45m

Yield 30

Number Of Ingredients 7

½ cup butter
2 cups white sugar
½ cup milk
3 tablespoons unsweetened cocoa powder
½ cup peanut butter
1 tablespoon vanilla extract
3 cups quick-cooking oats

Steps:

  • Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract.
  • Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.2 g, Cholesterol 8.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 43.8 mg, Sugar 14.1 g

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