Lisas Indiana Persimmon Cookies Recipes

PERSIMMON COOKIES III

Persimmon Cookies III image

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

Provided by MARY ANN PUTMAN

Categories Desserts Cookies Spice Cookie Recipes

Time 32m

Yield 72

Number Of Ingredients 12

Ingredients

½ cup shortening
1 cup white sugar
1 egg
1 cup persimmon pulp
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
½ cup raisins
½ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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.
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.

Nutrition Facts : Calories 42.4 calories, Carbohydrate 5.9 g, Cholesterol 2.6 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 28.5 mg, Sugar 2.8 g

PERSIMMON COOKIES

Persimmon Cookies image

This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

Provided by Ruth

Categories Desserts Cookies

Yield 48

Number Of Ingredients 15

Ingredients

½ cup shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
¼ teaspoon salt
1 cup persimmon pulp

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Cream together the shortening and sugar. Add egg and vanilla; mix well.
Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.

Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g

LISA'S INDIANA PERSIMMON COOKIES

LISA'S INDIANA PERSIMMON COOKIES image

Categories Cookies Fruit Dessert Bake Quick & Easy

Yield four dozen cookies

Number Of Ingredients 10

Ingredients

1 C sugar
1 C brown sugar
1 beaten egg
1 C persimmon pulp
1 T baking soda dissolved in pulp
1/4 t salt
1/2 T cloves, nutmeg, and cinnamon
1 C chopped pecans
1 C gold raisins
2 C flour

Steps:

Cream sugar and butter together. Add to this a mixture of egg, pulp, soda, and spices. Mix raisins, nuts, and flour together and then add to pulp mixture. Drop onto a greased cookie sheet by teaspoonful and bake at 350 for ten to twelve minutes.

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