Persimmon Cookies Iv Recipes

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PERSIMMON COOKIES



Persimmon Cookies image

After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.

Provided by cookiedog

Categories     Drop Cookies

Time 1h10m

Yield 5-6 dozen

Number Of Ingredients 13

1 1/2 cups sugar
1/2 cup shortening
1 cup persimmon pulp
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup raisins
1 cup walnuts or 1 cup pecans
powdered sugar

Steps:

  • In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
  • Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
  • Combine dry ingredients with persimmon mixture and blend well.
  • Add raisins and nuts.
  • Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

PERSIMMON COOKIES IV



Persimmon Cookies IV image

These homemade persimmon cookies taste great and are easy to make.

Provided by Andrea

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup butter
2 cups white sugar
2 eggs
2 cups persimmon pulp

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 26.2 g, Cholesterol 23.9 mg, Fat 5.6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 110.6 mg, Sugar 11.2 g

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